Protein extractability and thermal gel formability of myofibrils isolated from skeletal and cardiac muscles at different post-mortem periods
作者： Kunihiko Samejima , Nam H Lee , Makoto Ishioroshi , Ali Asghar
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摘要: The effects of the post-mortem ageing period on extractability myofibrillar proteins from pork cardiac and rabbit skeletal muscles under various conditions pH ionic strength were studied with particular reference to changes in solubility individual their denaturation characteristics. ultimate influence these heat-induced gel forming ability myofibrils isolated at different stages was also investigated. Results showed that always exhibited lower than those identical pH, temperature. SDS-PAGE profiles indicated several quantitative differences relative proportion protein species present myofibrils. affected differently heating 0-1 0-6 M NaCl solution values. Thermal occurred about 10°C higher as revealed by differential scanning calorimetry. Cardiac formed much weaker gels produced temperature, content.
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