Evaluation of the Effect of Glyceraldehyde 3-phosphate Dehydrogenase on Heat-induced Myofibril Gels by Investigating Actin-myosin Interaction

In this study, the effect of glyceraldehyde 3-phosphate dehydrogenase (G3PD) on the molecular state of porcine myofibrils was investigated by observing the structural changes in myosin and actin in myofibrils using phase-contrast and fluorescence microscopy. Though the myofibril gel strength was not...

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Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015, Vol.21(1), pp.87-93
Hauptverfasser:	Sasaki, Shun, Ogawa, Yasuki, Ichinoseki, Satoko, Tanabe, Manabu, Nakade, Koji, Miyaguchi, Yuji
Format:	Artikel
Sprache:	eng
Schlagworte:	Chains Fluorescence Food processing gelation glyceraldehyde 3-phosphate dehydrogenase immunofluorescence stain Microscopy myofibril Myosin phase-contrast microscopy Segments Solubilization Strength
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