論文

査読有り
2005年11月

Rheological properties of fast skeletal myosin rod and light meromyosin from walleye pollack and white croaker: Contribution of myosin fragments to thermal gel formation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • H Fukushima
  • ,
  • Y Satoh
  • ,
  • SH Yoon
  • ,
  • M Togashi
  • ,
  • M Nakaya
  • ,
  • S Watabe

53
23
開始ページ
9193
終了ページ
9198
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1021/jf051223h
出版者・発行元
AMER CHEMICAL SOC

Myosin rod and light meromyosin (LMM) of walleye pollack and white croaker were examined for their rheological properties by measuring dynamic viscoelastic parameters. Rods from walleye pollack and white croaker increased their storage moduli (G') in the ranges of 29-43 degrees C and 31 -38 degrees C, respectively, in temperature sweep analysis. Walleye pollack LMM showed no peak of G' upon heating, whereas the white croaker counterpart exhibited a single sharp peak of G' at 35 degrees C. Loss modulus (G'') showed similar temperature-dependent changes for the two fish species as the case of G', irrespective of rod and LMM, although G'' values were lower than those of G'. Thus, rheological properties of rod and LMM were different between walleye pollack and white croaker. Taken together with data previously reported for myosin, it was considered that both myosin rods from walleye pollack and white croaker are attributed to thermal gel formation of myosin in a low-temperature range, though in a species-specific manner.

Web of Science ® 被引用回数 : 19

リンク情報
DOI
https://doi.org/10.1021/jf051223h
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000233306700047&DestApp=WOS_CPL

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