Optical Measurements during Gelation Process of Muscle Protein under High Pressure

Haruichi Kanaya, Kazuhiro Hara, Hirotaka Okabe, Seiji Taki, Kazumi Matsushige, So Nishimuta, Michio Muguruma

Research output: Contribution to journalArticlepeer-review

Abstract

The dynamical properties of the pressure-induced gelation process of the muscle protein was investigated by observing the evolution of the turbidity spectra in the pressure-jump experiments. In the pressure-induced gelation process, time dependence of the slope of In(τd) vs. In λ (τ : turbidity, d : the thickness of the specimen and λ : wavelength) showed quite different behavior compared with the heat-induced one. Namely, as the time passed, the slope once decreased and then increased, suggesting that the depolymerization of F-actin takes place before the gelation process. Also, the surfaces of the pressure-treated products examined with a scanning electron microscope revealed the more smooth structure than that of the heat-induced gel.
Original languageEnglish
Pages (from-to)p362-367
Journaljournal of the physical society of japan
Volume62
Issue number1
Publication statusPublished - Jan 1993

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