Premium
Influence of Reconstituted Dark and Light Chicken Muscle Myosin Filaments on the Morphology and Strength of Heat‐Induced Gels
Author(s) -
SAMEJIMA KUNIHIKO,
KUWAYAMA KAZUMOTO,
YAMAMOTO KUTSUHIRO,
ASGHAR ALI,
YASUI TSUTOMU
Publication year - 1989
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.1365-2621.1989.tb05945.x
Subject(s) - myosin , dilution , biophysics , chemistry , turbidity , biology , ecology , physics , thermodynamics
The morphological characteristics and heat‐induced gel properties of filaments reconstituted from dark and light chicken muscle myosin by dialysis (slow filamentogenesis) and dilution (fast filamentogenesis) methods were studied. The solubility/turbidity properties of myosin isolated from dark and light muscles were quite similar at different pH values and temperatures, but the morphological characteristics of reconstituted filaments of dark and light myosin varied markedly, depending upon whether they were formed by dialysis or dilution.