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Paramyosin‐Myosin‐Actin Interactions in Gel Formation of Invertebrate Muscle
Author(s) -
SANO TAKESHI,
NOGUCHI SATOSHI F.,
TSUCHIYA TAKAHIDE,
MATSUMOTO JUICHIRO J.
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.tb07885.x
Subject(s) - myosin , actin , chemistry , gel electrophoresis , biophysics , biochemistry , biology
Even when actomyosin dissociated into myosin and actin in the paramyosin‐natural actomyosin system, the indices of gel properties increased on increasing the paramyosin content; however, their increases were smaller. Also, in the paramyosin‐myosin system gels, the indices of gel properties increased on increasing the paramyosin content; however, the increases were smaller than those for the paramyosin‐natural actomyosin system gels. In both systems, a high linearity was observed between each index of gel properties and paramyosin. It was likely that the paramyosin‐myosin interaction did not bring about the characteristic texture of invertebrate muscle gel directly, but the binding of myosin and actin might be indispensable if the contribution of paramyosin was to occur.