| Popis: |
The thermal gel-formation properties of oval filefish muscle proteins in the presence of n-butanol were examined by means of thermal gelation curves, SDS-electrophoretograms, solubility tests, and changes in the fluorescence intensity caused by ANS (8-anilino-1naphthalene sulfonate). The addition of 0.3M or 0.6M n-butanol markedly accelerated the thermal gelation of oval filefish myofibrillar paste, and perfectly depressed the gel disintegration (himodori) at 60°C. In the presence of n-butanol, the actomyosin solubility dependent upon the KC1 concentration decreased and there was a marked increase in actomyosin-ANS fluorescence intensity due to heating. |
