THERMAL GEL-FORMING PROPERTIES OF OVAL FI LEFISH MUSCLE PROTEINS IN THE PRESENCE OF N-BUTANOL

Authors
LIN WL ISHIZAKI S TANAKA M TAKAI R TAGUCHI T AMANO K
Citation
Wl. Lin et al., THERMAL GEL-FORMING PROPERTIES OF OVAL FI LEFISH MUSCLE PROTEINS IN THE PRESENCE OF N-BUTANOL, J JPN SOC F, 40(10), 1993, pp. 738-742
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
40
Issue
10
Year of publication
1993
Pages
738 - 742
Database
ISI
SICI code
1341-027X(1993)40:10<738:TGPOOF>2.0.ZU;2-3
Abstract
The thermal gel-formation properties of oval filefish muscle proteins in the presence of n-butanol were examined by means of thermal gelatio n curves, SDS-electrophoretograms, solubility tests, and changes in th e fluorescence intensity caused by ANS (8-anilino-1-naphthalene sulfon ate). The addition of 0.3 M or 0.6 M n-butanol markedly accelerated th e thermal gelation of oval filefish myofibrillar paste, and perfectly depressed the gel disintegration (himodori) at 60-degrees-C. In the pr esence of n-butanol, the actomyosin solubility dependent upon the KCl concentration decreased and there was a marked increase in actomyosin- ANS fluorescence intensity due to heating.