Dynamic Viscoelastic Behavior of Natural Actomyosin and Myosin during Thermal Gelation |
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| Authors: | TAKESHI SANO SATOSHI F. NOGUCHI TAKAHIDE TSUCHIYA JUICHIRO J. MATSUMOTO |
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| Affiliation: | Authors Sano, Tsuchiya, and Matsumoto are affiliated with the Dept. of Chemistry, Faculty of Science and Technology, Sophia Univ., 7–1 Kioi-cho, Chiyoda-ku, Tokyo 102, Japan. Author No-guchi is affiliated with Taiyo Research Laboratory, Taiyo Fishery Co., Ltd., 3–2–9 Tsukishima, Chuo-ku, Tokyo 104, Japan. |
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| Abstract: | ![]()
The changes in viscoelasticity of natural actomyosin and myosin during thermal gelation were investigated by dynamic viscoelasticity measurements. Thermal gelation of natural actomyosin could be divided into four characteristic temperature ranges. The storage modulus increased considerably in the 32–43°C range, decreased sharply in the 43–52°C range, and then increased again in the 52–80°C range. For the thermal gelation of myosin, the storage modulus increased in two steps at two temperature ranges, i.e., 30–41°C and 51–80°C. An increase in the loss modulus was observed at an early stage of each of the two ranges. |
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