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Role of F-actin in Thermal Gelation of Fish Actomyosin |
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| Authors: | TAKESHI SANO SATOSHI F. NOGUCHI JUICHIRO J. MATSUMOTO TAKAHIDE TSUCHIYA |
| Affiliation: | Authors Matsumoto and Tsuchiya are affiliated with the Dept. of Chemistry, Faculty of Science &Technology, Sophia Univ., 7–1 Kioi-cho, Chiyoda-ku, Tokyo 102, Japan. Author Noguchi is with Taiyo Research Laboratory, Taiyo Fishery Co., Ltd., 3–2–9 Tsukishima, Chuo-ku, Tokyo 104, Japan. Author Sano, formerly with the Dept. of Chemistry, Sophia Univ., is now with the Dept. of Genetics &Development, College of Physicians &Surgeons, Columbia University, New York, NY 10032. |
| Abstract: | The thermal gelation processes of the myosin-natural actomyosin system were investigated to determine the role of F-actin in thermal gelation of actomyosin. The dynamic viscoelastic behavior during thermal gelation changed considerably depending on the (F-actin)/ (myosin) ratio. F-actin gave the viscosity to an actomyosin sol but did not affect the elasticity development occurring in the 30 - 46°C range. The decrease in storage modulus in the 46 - 53°C range was directly induced by the presence of F-actin. The gel of myosin alone showed the highest elasticity, while that of myosin containing a small amount of F-actin had the highest elastic modulus. |
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