Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation
ABSTRACT Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2003.tb12293.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12293.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12293.x/fullpdf |
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crwiley:10.1111/j.1365-2621.2003.tb12293.x 2024-06-02T07:54:25+00:00 Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation Fukushima, H. Satoh, Y. Nakaya, M. Ishizaki, S. Watabe, S. 2003 http://dx.doi.org/10.1111/j.1365-2621.2003.tb12293.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12293.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12293.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 68, issue 5, page 1573-1577 ISSN 0022-1147 1750-3841 journal-article 2003 crwiley https://doi.org/10.1111/j.1365-2621.2003.tb12293.x 2024-05-03T12:06:05Z ABSTRACT Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a wide temperature range of 19 to 69°C as revealed by DSC, whereas rabbit myosin unfolded in very narrow range of 32 to 56°C. Thermal unfolding of white croaker myosin occurred in an intermediate temperature range of 30 to 60°C. Viscoelastic properties determined as storage modulus, G′, and loss modulus, G″, reflected differences observed in DSC for the 3 myosins. Article in Journal/Newspaper alaska pollock Alaska Wiley Online Library Journal of Food Science 68 5 1573 1577 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Thermodynamic properties in differential scanning calorimetry (DSC) and changes in viscoelasticity upon heating of myosins from white croaker, Alaska pollock, and rabbit fast muscles were investigated in relation to their thermal gel formation abilities. Alaska pollock myosin unfolded in a wide temperature range of 19 to 69°C as revealed by DSC, whereas rabbit myosin unfolded in very narrow range of 32 to 56°C. Thermal unfolding of white croaker myosin occurred in an intermediate temperature range of 30 to 60°C. Viscoelastic properties determined as storage modulus, G′, and loss modulus, G″, reflected differences observed in DSC for the 3 myosins. |
format |
Article in Journal/Newspaper |
author |
Fukushima, H. Satoh, Y. Nakaya, M. Ishizaki, S. Watabe, S. |
spellingShingle |
Fukushima, H. Satoh, Y. Nakaya, M. Ishizaki, S. Watabe, S. Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation |
author_facet |
Fukushima, H. Satoh, Y. Nakaya, M. Ishizaki, S. Watabe, S. |
author_sort |
Fukushima, H. |
title |
Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation |
title_short |
Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation |
title_full |
Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation |
title_fullStr |
Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation |
title_full_unstemmed |
Thermal Effects on Fast Skeletal Myosins from Alaska Pollock, White Croaker, and Rabbit in Relation to Gel Formation |
title_sort |
thermal effects on fast skeletal myosins from alaska pollock, white croaker, and rabbit in relation to gel formation |
publisher |
Wiley |
publishDate |
2003 |
url |
http://dx.doi.org/10.1111/j.1365-2621.2003.tb12293.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb12293.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12293.x/fullpdf |
genre |
alaska pollock Alaska |
genre_facet |
alaska pollock Alaska |
op_source |
Journal of Food Science volume 68, issue 5, page 1573-1577 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.2003.tb12293.x |
container_title |
Journal of Food Science |
container_volume |
68 |
container_issue |
5 |
container_start_page |
1573 |
op_container_end_page |
1577 |
_version_ |
1800759151988572160 |