Polymerization behavior of various actomyosin through bisulfide bonding upon heating

Fisheries Science

Volumn 65, Issue 2, 1999, Pages 304-309

  Runglerdkriangkrai, Jiraporn ^a   Itoh, Yoshiaki ^a   Kishi, Akira ^a   Obatake, Atsushi ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Actomyosin; Disulfide bond; Heat denaturation; Myosin heavy chain; Polymerization; Sulfhydryl group; Surface hydrophobicity

Indexed keywords

EID: 0001552373     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.65.304     Document Type: Article

References (4)

1. A. M. Pearson, and R. B. Young: Muscle and Meat Biochemistry, Academic Press, Inc., San Diego, 1989, pp. 431-433.
2. K. Iwata, K. Kanna, and M. Okada: Kamaboko formation of mackerel and red sea bream myosin. Nippon Suisan Gakkaishi, 43, 237 (1977).
3. F. Nishioka, R. Machida, and Y. Shimizu: Kamaboko-forming ability of dolphinfish myosin. Nippon Suisan Gakkaishi, 49, 1233-1238 (1983).
4. Y. Shimizu, F. Nishioka, R. Machida, and C. M. Shiue: Gelation characteristics of salt-added myosin sol. Nippon Suisan Gakkaishi, 49, 1239-1243 (1983).