Denaturation mode of carp [Cyprinus carpio] myofibrils when affected by temperature and salt concentration
2002
Yamamoto, T. (Hokkaido Univ., Sapporo (Japan)) | Takahashi, M. | Kato, S. | Konno, K.
Heating temperatures of 30-40degC and KCI concentrations of 0.1-0.5 M altered the denaturation mode of carp myofibrils. In 0.1 M KCI medium, heating temperature affected the denaturation of rod more significantly than of subfragment-1 (S-1), and a slow decrease in solubility at 30degC was accompanied by a slow denaturation of rod. KCI concentration at heating altered the denaturation mode differently at 30degC and 40degC. Increased KCI concentrations for heating reduced the rod denaturation rate at 40degC, but it was increased at 30degC. At concentrations above 0.3 M KCI, the denaturation rate for rod became identical to that for S-1 at both temperatures. Upon heating of chy-motryptic digest of myofibrils, S-1 denaturation was similarly detected as in intact myofibrils, whereas practically no rod denaturation was detected. Thus, it was concluded that myosin structure connecting S-1 and rod has an important role in the denaturation process.
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