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《Jiangsu Journal of Agricultural Sciences》 2004-03
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Effects of Protein Concentration,pH Value and Ionic Strength on Heat-induced Gel Properties of Myosin from Rabbit Skeletal Muscle

XU Xing-lian,ZHOU Guang-hong,HUANG Hong-bing,LIN Li-jun ol,Ministry of Agriculture,Nanjing Agricultrual University,Nanjing 210095, China)  
Effects of myosin concentration,pH value and ionic strength on heat-induced gel hardness and water holding capacity(WHC) were studied.The results showed gel hardness and WHC increased significantly with the increase of myosin concentration (P0.05).The psoas major (PM) gel and semimembranosus proprius (SMp) gel were the hardest at pH 6.0 and 5.5,respectively,and both of their WHC were the best at pH 6.0.At pH 6.0,the hardness of both gels increased with the increase of ionic strength and had the peak at 1.0 mol/L and 0.6 mol/L KCl,respectively.The WHC of both gels was the best at 1.0 mol/L KCl.The structures of both gels through scanning electronic microscope showed three dimensional network with long and thick filament at 0.2 mol/L KCl and granular aggregates with better porosity at 0.6 mol/L KCl.The structures were rough with worse porosity at isoelectric point (pH6.0) of myosin and had uniform porosity at pH 6.0.The inhomogeneous aggregates would exist throughout the gels if pH value became higher.
【Fund】: 江苏省"十五"攻关项目(BE2001400)
【CateGory Index】: TS251
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