Changes in rheological properties of grass carp fast skeletal myosin induced by seasonal acclimatization |
| |
Authors: | Yan Tao Makito Kobayashi Hideto Fukushima Shugo Watabe |
| |
Affiliation: | (1) Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 113-8657 Bunkyo, Tokyo, Japan;(2) College of Food Science, Shanghai Fisheries University, 200090 Shanghai, China;(3) Department of Biology, Division of Natural Sciences, International Christian University, Osawa, 181-8585 Mitaka, Tokyo, Japan |
| |
Abstract: | To elucidate the effects of seasonal temperature acclimatization on thermal gelation of grass carp myosin, myosins from fish in different seasons were prepared and investigated for the changes in dynamic viscoelastic parameters including storage modulus (G′), loss modulus (G″) and damping factor (tan δ) upon heating. Myosins from fish in spring and summer had a temperature region of 38–44°C for the first marked increase of G′ higher than that of myosins from fish in autumn and winter (28–33°C). The measurement temperature-dependent changes in dynamic viscoelastic parameters such as G″ and tan δ were also different among the four myosins. While gel formation was observed with the spring and summer myosins, apparently in two steps, three steps were found in the autumn myosin. Furthermore, the winter myosin exhibited more than three steps for gel formation. These differences in rheological properties among the four myosins were considered to be attributed to the differences in thermodynamic and structural properties of these myosins previously reported. |
| |
Keywords: | dynamic viscoelastic parameters grass carp myosin temperature acclimatization thermal gel formation |
本文献已被 SpringerLink 等数据库收录! |
|