高圧処理がアクトミオシンと大豆11S混合系の加熱ゲル形成に与える影響

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タイトル別名
  • Effect of High Pressure Treatment on the Heat-induced Gelation of Mixture of Actomyosin and Soy11S Globulin
  • コウアツ ショリ ガ アクトミオシン ト ダイズ 11S コンゴウケイ ノ カネツ ゲル ケイセイ ニ アタエル エイキョウ

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説明

This study aims at investigating the effect of high pressure treatment on the heat-induced gelation of mixture of actomyosin and soy 11S globulin (soyl 1S) by changing protein concentration (actomyosin 20mg/g, soy 11S 0-100mg/g), heating temperature (30-90t), pressure intensity (0-600MPa), pH (5. 5-7. 5), concentration of N-ethylmaleimide (NEM, 1-8mM).When mixtures were in low salt concentration (0. 2M KCl) without pressure treatment, the gel-formation was not recognized at 70t which is the critical gel-forming temperature of actomyosin. However, good gel was formed when pressure-treatment was applied to the same samples. At 90t, the critical gel-forming temperature of soy 11S, the gel-formation was observed in the non-pressurized samples. However, when pressure treatment was exercised on the same samples, firmer gel was formed. These results show clear pressurization effect. The gel-formation was not observed in the samples with pH above 7.5. However, strong gel-formation was observed within the pH range between 6.0-7.0. The gel strength and work done values increased as the pressure from 100 to 400 MPa was exercised on the samples. Over 400 MPa, however, the gel-formation dropped dramatically. The gelation was inhibited by the addition of NEM. These results show that SH-groups play an important role in the formation of heat-induced gelation after actomyosin and soy 11S mixture samples had a pressure treatment.

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