Formation of actomyosin during the extraction of muscle mince with Weber-Edsall solution
作者： T. Haga , K. Maruyama , H. Noda
DOI: 10.1016/0926-6585(65)90027-0
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摘要: Abstract The process of transformation myosin A to B during the prolonged extraction muscle mince was investigated in detail by various physico-chemical techniques, viz. , viscosity, turbidity, flow birefringence, ultracentrifugation and ATPase activity measurements. All determinations have shown that formation actomyosin started at around 8–10 h after start completed about 20 h. Flow birefringence measurements suggested particles fairly uniform size-1–2 μ length-were formed from beginning amount increased further mince.
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