1985 Fiscal Year Final Research Report Summary
Protein Chemistry of Functional Properties of Meat
| Project/Area Number |
58430022
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| Research Category |
Grant-in-Aid for General Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Research Field |
畜産化学
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| Research Institution | Hokkaido University |
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Principal Investigator |
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| Project Period (FY) |
1983 – 1985
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| Keywords | myosin / Myosin-filament / Actomyosin / myosin-isomers / heat-denaturation / thermogelation / 加工特性 |
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| Research Abstract |
1. Myosin and its subfragments were prepared from rabbit skeletal muscle and studied in a differential scanning calorimeter. Comparison of the calorimetric behavior of myosin and its helical subfragments at a high salt concentration with those at a low salt concentration showed them to be remarkably different.
2. The heat-induced gelation properties of myosin in low concentration of salt were studied. The difference in the heat-induced gelation of myosin filaments at a low salt concentration and that of myosin monomers at a high salt concentration was clearly distiguishable from their gelling behavior.
3. Physicochemical and functional properties of myosin from red (red-myosin) and white (white-myosin) muscles of broilers were studied. The specific viscosity of red-myosin was lower and sedimentation coefficient was higher than that of white-myosin. Under identical conditions of model system, white-myosin always exhibited greater gel strength than that of red-myosin.
4. Some physicochemical and heat-induced gelling properties of myosin heavy chains (MHCs) from rabbit skeletal muscle were studied. The heat-induced gel strength of MHCs was found to be almost equal to that of intact myosin molecules with identical protein concentrations. This suggests that the gelling potential of myosin is solely confined in MHC.
5. Some physicochemical and functional properties of porcine cardiac myosin were studied in a model system. Like skeletal muscle, the heat-induced gel strength of cardiac myosin was also influenced by the pH, ionic strength and temperature of the system, and it (4.5mg/ml) produced a gel with maximum strength (21 x <10^3> dyne/ <cm^2> ) at pH 5.5 and 0.1 M KCl concentration on heating to 65゜C.
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Research Products
(9 results)
