Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH
ABSTRACT Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was hig...
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| Veröffentlicht in: | Journal of food science 1991-07, Vol.56 (4), p.884-890 |
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| container_title | Journal of food science |
| container_volume | 56 |
| creator | CHOE, IL-SHIN MORITA, JON-ICHIRO YAMAMOTO, KATSUHIRO SAMEJIMA, KUNIHIKO YASUI, TSUTOMU |
| description | ABSTRACT
Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins. |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb14598.x |
| format | Article |
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Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb14598.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Heat ; Meat ; Meat and meat product industries ; Proteins</subject><ispartof>Journal of food science, 1991-07, Vol.56 (4), p.884-890</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4134-c96b57feb3aa33f159263fc284a2e6cad205503ca8eb981a978f892dee592d453</citedby><cites>FETCH-LOGICAL-c4134-c96b57feb3aa33f159263fc284a2e6cad205503ca8eb981a978f892dee592d453</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb14598.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb14598.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5055825$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>CHOE, IL-SHIN</creatorcontrib><creatorcontrib>MORITA, JON-ICHIRO</creatorcontrib><creatorcontrib>YAMAMOTO, KATSUHIRO</creatorcontrib><creatorcontrib>SAMEJIMA, KUNIHIKO</creatorcontrib><creatorcontrib>YASUI, TSUTOMU</creatorcontrib><title>Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH</title><title>Journal of food science</title><description>ABSTRACT
Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Heat</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Proteins</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkEFv2yAYhq1pk5Z1-w-o2tWuAWPDLtOWNkmnZDtk7Y4I488JqQMpYDX597OXqPdxQUgvz_t9T5Jc4zzDw7nZZZiWLCUlwRkWAmexxgUTPDu-SSa4YnlKeYHfJpM8JyTFuKjeJx9C2OXjm5aTJCxAxdTYptfQoDl0KhpnkWvR6uSCseFm3detV5s92BhQ690eTbdGP4FFS9ggZRv03YMKEa36oDsISEW0MJstunfWaLSOHuwmbv8ll-4FHRYfk3et6gJ8utxXycPs7vd0kS5_ze-n35apLjAtUi3KmlUt1FQpSlvMBClpqwkvFIFSq4bkjOVUKw614FiJirdckAZgSDYFo1fJ9Zl78O65hxDlzvXeDpUSi4IKUtFqCH05h7R3IXho5cGbvfIniXM5OpY7OTqWo2M5OpYXx_I4fP58aVBBq27wZLUJrwQ2DMjJOMjXc-zFdHD6jwL5Y3a75rwYCOmZYEKE4ytB-SdZDlsw-efnXK7ofF3yx5Wc0b8thp_m</recordid><startdate>199107</startdate><enddate>199107</enddate><creator>CHOE, IL-SHIN</creator><creator>MORITA, JON-ICHIRO</creator><creator>YAMAMOTO, KATSUHIRO</creator><creator>SAMEJIMA, KUNIHIKO</creator><creator>YASUI, TSUTOMU</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199107</creationdate><title>Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH</title><author>CHOE, IL-SHIN ; MORITA, JON-ICHIRO ; YAMAMOTO, KATSUHIRO ; SAMEJIMA, KUNIHIKO ; YASUI, TSUTOMU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4134-c96b57feb3aa33f159263fc284a2e6cad205503ca8eb981a978f892dee592d453</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Heat</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>CHOE, IL-SHIN</creatorcontrib><creatorcontrib>MORITA, JON-ICHIRO</creatorcontrib><creatorcontrib>YAMAMOTO, KATSUHIRO</creatorcontrib><creatorcontrib>SAMEJIMA, KUNIHIKO</creatorcontrib><creatorcontrib>YASUI, TSUTOMU</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>CHOE, IL-SHIN</au><au>MORITA, JON-ICHIRO</au><au>YAMAMOTO, KATSUHIRO</au><au>SAMEJIMA, KUNIHIKO</au><au>YASUI, TSUTOMU</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH</atitle><jtitle>Journal of food science</jtitle><date>1991-07</date><risdate>1991</risdate><volume>56</volume><issue>4</issue><spage>884</spage><epage>890</epage><pages>884-890</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Heat‐induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KCl and pH 5–6. When leg myosin (L‐myosin) or L‐myosin tail subfragment was mixed with breast myosin (B‐myosin) or B‐myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat‐induced gel between L‐ and B‐myosin seemed to be caused by differences in filament‐forming ability and in gel‐forming ability of head and tail segments of both kinds of myosins.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb14598.x</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of food science, 1991-07, Vol.56 (4), p.884-890 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Heat Meat Meat and meat product industries Proteins |
| title | Heat-induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH |
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