Recent Advances in Meat Science in Japan : Functionality of Muscle Proteins in Gelation Mechanisms of Structured Meat Products

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト

Studies on the functionality of muscle proteins in gelation mechanisms of structured meat products during the last three decades are briefly reviewed. Among muscle proteins, myosin is primarily the most important protein for gelation, whereas actin plays a complementary role in gelation when it coexists with myosin. The combined data of gelation and denaturation indicate that the gelation of myosin consists of two stages: (1) aggregation of myosin molecules through their heads at 43℃; and (2) cross-linking reaction due to helix-coil transition of the tail portion of the molecules at 55℃. In the myosin-actin system, a system consisting of 80% of free myosin 20% of actomyosin complex on heating yielded a gel with a maximum strength. The reinforced network structure of myosin by actomyosin complex is completed at 60-65℃.

刊行年月日
作成者 Tsutomu YASUI Kunihiko SAMEJIMA
オンライン掲載日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
24
2
開始ページ 131
終了ページ 140
言語 eng

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