Effects of Ca<SUP>2+</SUP>, Mg<SUP>2+</SUP> on Gel Formation of the Mixture of Myosin B with Soybean Protein CIF

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  • ミオシンB, 大豆蛋白質CIF共存物のゲル形成に及ぼすCa<SUP>2+</SUP>, Mg<SUP>2+</SUP>の影響
  • ミオシンB,大豆蛋白質CIF共存物のゲル形成に及ぼすCa2+,Mg2+の影響〔筋肉蛋白質と大豆蛋白質の相互作用-7-〕
  • ミオシン B ダイズ タンパクシツ CIF キョウゾンブツ ノ ゲル ケイセイ
  • Effects of Ca2+, Mg2+ on Gel Formation of the Mixture of Myosin B with Soybean Protein CIF
  • Interaction of Muscle Protein and Soybean Protein (Part 7)
  • 筋肉蛋白質と大豆蛋白質の相互作用 (第7報)

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Abstract

Under five optimum conditions for gel formation, the effects of added Ca2+ or Mg2+ on the heat-induced gelformability were examined using a mixture of myosin B with soybean protein CIF (Cold Insoluble Fraction). The following results were obtained. 1) Rheologically, irregular networks were formed in the presence of Ca2+ or Mg2+ below 100°C which resulted in the formation of a short gel. Generally, the toughness and firmness of the gel increased with the increase of Ca2+ concentration, but Mg2+ was not as effective as Ca2+. 2) By a high-temperature treatment (135°C), the gel became firmer, tougher and shorter in the presence of Ca2+. When the gel was subjected to three-step heating, the properties of the gel were different from that subjected to the single-step heating, which was also observed in the gel formation with Mg2+ added. 3) When EDTA was added to the protein solution, the gel formation at 100°C or below was different from that at 135°C,i. e., gel formation was accelerated at 100°C and below by the addition of EDTA to the system, while at 135°C, it was suppressed. It was suggested from these results that a Ca2+ or Mg2+-linkage contributed to the gel formation at a high temperature (135°C), but induced the formation of irregular networks of the gel at 100°C or below.

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