Optical Measurements during Gelation Process of Muscle Protein under High Pressure

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  • Kanaya Haruichi
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Hara Kazuhiro
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Okabe Hirotaka
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Taki Seiji
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Matsushige Kazumi
    Department of Applied Science, Faculty of Engineering, Kyushu University
  • Nishimuta So
    Department of Animal Science, Faculty of Agriculture, Kyushu University
  • Muguruma Michio
    Department of Animal Science, Faculty of Agriculture, Kyushu University

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タイトル別名
  • Optical Measurements during Gelation Pr

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The dynamical properties of the pressure-induced gelation process of the muscle protein was investigated by observing the evolution of the turbidity spectra in the pressure-jump experiments. In the pressure-induced gelation process, time dependence of the slope of ln (τd) vs. ln λ (τ: turbidity, d: the thickness of the specimen and λ: wavelength) showed quite different behavior compared with the heat-induced one. Namely, as the time passed, the slope once decreased and then increased, suggesting that the depolymerization of F-actin takes place before the gelation process. Also, the surfaces of the pressure-treated products examined with a scanning electron microscope revealed the more smooth structure than that of the heat-induced gel.

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