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| 61. |
Dynamic Viscoelastic Behavior of F‐actin on Heating |
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Journal of Food Science,
Volume 54,
Issue 1,
1989,
Page 231-232
TAKESHI SANO,
SATOSHI F. NOGUCHI,
JUICHIRO J. MATSUMOTO,
TAKAHIDE TSUCHIYA,
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摘要:
ABSTRACTAlthough a relatively large amount of actin is contained in myofibril, the role of F‐actin in the thermal gelation of muscle proteins has been little studied. We investigated the dynamic viscoelastic behavior of F‐actin on heating to clarify the role of F‐actin in the thermal gelation. F‐actin did not form an elastic gel on heating but did turn into a curdy matter. In addition, F‐actin showed no development either of the storage modulus or the loss modulus during a rise in temperature. These results suggest that F‐actin negatively affects the gel formation of fish musc
ISSN:0022-1147
DOI:10.1111/j.1365-2621.1989.tb08612.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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| 62. |
ERRATUM NOTICE |
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Journal of Food Science,
Volume 54,
Issue 1,
1989,
Page 232-232
Preview
|
PDF (107KB)
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ISSN:0022-1147
DOI:10.1111/j.1365-2621.1989.tb08613.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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Volume 54 issue 1