Warianty tytułu
Języki publikacji
Abstrakty
Scharakteryzowano miozynę, białko występujące w mięśniach i biorące udział w jego skurczach. Zwrócono uwagę na zdolność żelowania miozyny oraz na rolę subfragmentów miozyny w żelowaniu.
The gel forming ability of myosin and role of its subfragments (heavy and light meromyosin) in the heat-induced gelation mechanisms were discussed. This report describes also influence of myosin on water-holding capacity of meat muscles. (original abstract)
Słowa kluczowe
Rocznik
Numer
Strony
73--80
Opis fizyczny
Twórcy
autor
Bibliografia
- Acton C., Hanna M., Satterlec L.D.: Heat-induced gelation and protein-protein interaction of actomyosin. J.Food Biochem., 1981, 5, 101.
- Asghar A., Samejima K., Yasui C.: Functionality of muscle proteins in gelation mechanisms of structured meat products. CRC.Crit.Rev.Food Sci.Nutr., 1985, 22, (1), 27.
- Asghar A., Yeates N.T.: The mechanism for the promotion of tenderness in meat during the post-mortem aging process. CRC.Crit.Rev.Food Sci.Nutr., 1978, 10, 2, 115.
- Fukuzawa T., Hashimoto Y., Yasui T.: Effect of storage conditions on some physikochemical properties in experimental sausage preparated from fibrils. J.Food Sci. 1961, 26, 4, 331.
- Hamm R.: Water-holding capacity of meat. Cole. In: D.D.Lawrie R.A. (Eds). Meat Butterworth., London 1975, 321.
- Hermanson A.M., Harbitz D., Langton M.: Formation of two types of gels from bovine myosin. J.Sci.Food Agric., 1986, 37, 69.
- Huxley H.E.: Electron microscope studies on the structure of natural and synthetic protein filaments from striated muscle. J.Mol.Biol., 1963, 7, 281.
- Ishioroshi M., Samejima K., Yasui T.: Heat-induced gelation of myosin: factors of pH and salt concentration. J.Food Sci., 1979, 44, 1280.
- Mac Farlane J.J., Schmidt G.R., Turner R.H.: Binding of meat pieces: a comparison of myosin, actomyosin and sarcoplasmatlc as binding agents. J.Food Sci., 1977, 42, 1603.
- Morita J., Ichiro J., Choe J.S., Yamamoto K., Samejima K., Yasui T.: Heat-induced gelation of myosin from leg and breast muscles of chicken. Agric.Biol. Chem., 1987, 51, 2895.
- Nakayama T., Sato Y.: Relationship between binding quality of meat and myofibrillar proteins. 4. Contribution of native tropomyosin and actin in myosin B to rheological properties of heat set minced-meat gel. J.Texture Studies, 1971, 2, 475.
- Pośpiech E.: Zmiany termiczne białek i ich wpływ na zdolność wiązania wody przez tkankę mięśniową. Roczn. AR w Poznaniu, 208, 1990.
- Samejima K., Hashimoto Y.: The studies on the denaturation and the heat gelling properties of myosin and its helical subfragments. J.Coll.Dairying, 1978, 7, (2), 143.
- Samejima K., Ishioroshi M., Yasui T.: Relative roles of head and the tail portions of the molecule in heat- induced gelation of myosin. J.Food Sci., 1981, 46, 1412.
- Samejima K., Yamauchi H., Asghar A., Yasui T.: Role of myosin heavy chains from rabbit skeletal muscle in the heat-induced gelation mechanism. Agric.Biol.Chem., 1984, 48, 2225.
- Samejima K., Kuwayama K., Yamamoto K., Asghar A., Yasui T.: Influence of reconstituted dark and light chicken muscle myosin filaments on the morphology and strength of heat-induced gel. J.Food Sci., 1989, 54, 1159.
- Sato Y., Nakayama T.: Discussion of the binding quality of minced meats based of their rheologlcal properties before and after heating. J. Texture Studies, 1970, 1, 309.
- Schmidt G.R., Mawson E.F., Siegel D.G.: Functionality of protein matrix in comminuted meat products. Food Technol., 1981, 35, 235.
- Siegel D.G., Schmidt G.R.: Crude myosin fraction as meat binders. J.Food Sci., 1979, 44, 1129.
- Skrabka-Blotnicka T.: Mechanizm termicznej denaturacji miozyny. Gospodarka Mięsna, 1989, 3, 19.
- Wright D.J., Wilding P.: Differential scaning colorimetric studies of muscle and its proteins: myosin and its subfragments. J.Sci.Food Agric., 1984, 35, 357.
- Yamamoto K., Samejima K., Yasui T.: The structure of myosin filaments and the properties of head-Induced gel in the presence and absence of C-protein. Agric. Biol.Chem. 1987, 51, 197.
- Yasui T., Ishioroshi M., Samejima K.: Heat-induced gelation of myosin in the presence of F-actin. J.Food Biol.Chem., 1980, 4, 61.
- Ziegler G.R., Acton J.C. Mechanism of gel formation by proteins of muscle tissue. Food Technol., 1984, 38, 77.
Typ dokumentu
Bibliografia
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Identyfikator YADDA
bwmeta1.element.ekon-element-000171279759