Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation | Zendy

SANO TAKESHI | Zendy; NOGUCHI SATOSHI F. | Zendy; TSUCHIYA TAKAHIDE | Zendy; MATSUMOTO JUICHIRO J. | Zendy

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Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation

Author(s) -

SANO TAKESHI,

NOGUCHI SATOSHI F.,

TSUCHIYA TAKAHIDE,

MATSUMOTO JUICHIRO J.

Publication year - 1988

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1988.tb08987.x

Subject(s) - viscoelasticity , dynamic modulus , myosin , dynamic mechanical analysis , thermal , modulus , atmospheric temperature range , materials science , range (aeronautics) , composite material , chemistry , thermodynamics , polymer , biochemistry , physics

The changes in viscoelasticity of natural actomyosin and myosin during thermal gelation were investigated by dynamic viscoelasticity measurements. Thermal gelation of natural actomyosin could be divided into four characteristic temperature ranges. The storage modulus increased considerably in the 32–43°C range, decreased sharply in the 43–52°C range, and then increased again in the 52–80°C range. For the thermal gelation of myosin, the storage modulus increased in two steps at two temperature ranges, i.e., 30–41°C and 51–80°C. An increase in the loss modulus was observed at an early stage of each of the two ranges.

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