ミオシンＢ，大豆たんぱく質ＣＩＦのゲル形成至適条件

DOI Web Site 被引用文献1件

書誌事項

タイトル別名
  • The Optimum Conditions for Gel Formation of Myosin B and/or Soybean Protein CIF
  • キンニク タンパクシツ ト ダイズ タンパクシツ ノ ソウゴ サヨウ 4 ミオ
  • 筋肉蛋白質と大豆蛋白質の相互作用(第4報)

この論文をさがす

抄録

The conditions for gel formation with myosin B and/or soybean protein CIF (Cold Insoluble Fraction)were studied, and following results were obtained:<BR>(1) It was made clear that 15 mg/ml myosin B and 50mg/ml CIF begin to form the gel when heated at 70°C for 4 min and at 100°C for 10min, respectively.<BR>(2) In the mixture of myosin B with CIF, the gel can be formed even under such conditionsthat the gel has been imposible to form with single protein, and it was observed to form a more stable and rigid gel by the interaction of both proteins, <BR>(3) It was confirmed that most of the myosin-heavy chains concern directly with gel formation.

収録刊行物

被引用文献 (1)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ