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

研究成果: Contribution to journalArticle査読

抄録

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 ln (τ<I>d</I>) vs. ln λ (τ: turbidity, <I>d</I>: 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.
本文言語英語
ページ(範囲)362-367
ページ数6
ジャーナルjournal of the physical society of japan
62
1
DOI
出版ステータス出版済み - 1993

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