Influence of Reconstituted Dark and Light Chicken Muscle Myosin Filaments on the Morphology and Strength of Heat-Induced Gels |
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| Authors: | KUNIHIKO SAMEJIMA KAZUMOTO KUWAYAMA KUTSUHIRO YAMAMOTO ALI ASGHAR TSUTOMU YASUI |
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| Affiliation: | The authors Samejima, Kuwayama, and Yamamoto are with the Dept. of Food Science, Rakuno Gakuen Univ., Ebetsu, 069 Japan, Author Asghar is with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, MI 48824. Author Yasui is with the Dept. of Animal Science, Hokkaido Univ., Sapporo, 060 Japan. |
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| Abstract: | The morphological characteristics and heat-induced gel properties of filaments reconstituted from dark and light chicken muscle myosin by dialysis (slow filamentogenesis) and dilution (fast filamentogenesis) methods were studied. The solubility/turbidity properties of myosin isolated from dark and light muscles were quite similar at different pH values and temperatures, but the morphological characteristics of reconstituted filaments of dark and light myosin varied markedly, depending upon whether they were formed by dialysis or dilution. |
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