title: Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containing L-Histidine.
abstract: The gelation of myosin has a very important role in meat products. We have already shown that myosin in low ionic strength solution containing L-histidine forms a transparent gel after heating. To clarify the mechanism of this unique gelation, we investigated the changes in the nature of myosin subfragments during heating in solutions with low and high ionic strengths with and without L-histidine. The hydrophobicity of myosin and heavy meromyosin (HMM) in low ionic strength solution containing L-histidine was lower than in high ionic strength solution. The SH contents of myosin and HMM in low ionic strength solution containing l-histidine did not change during the heating process, whereas in high ionic strength solution they decreased slightly. The heat-induced globular masses of HMM in low ionic strength solution containing L-histidine were smaller than those in high ionic strength solution. These findings suggested that the polymerization of HMM molecules by heating was suppressed in low ionic strength solution containing L-histidine, resulting in formation of the unique gel.
authors.affiliation: Meat Science Laboratory, Dept. of Animal and Food Hygiene, Obihiro Univ. of Agriculture and Veterinary Medicine, Nishi2-11, Inada-cho, Obihiro, Hokkaido, 080-8555, Japan.
authors.forename: Toru
authors.initials: T
authors.lastname: Hayakawa
authors.affiliation: Muscle Biology and Meat Science Laboratory, Graduate School of Agriculture, Hokkaido Univ, N-9, W-9, Kita-ku, Sapporo, Hokkaido, 060-8589, Japan.
authors.forename: Yuri
authors.initials: Y
authors.lastname: Yoshida
authors.affiliation: Electron Microscope Laboratory, Research Faculty of Agriculture, Hokkaido Univ, N-9, W-9, Kita-ku, Sapporo, Hokkaido, 060-8589, Japan.
authors.forename: Masanori
authors.initials: M
authors.lastname: Yasui
authors.affiliation: Electron Microscope Laboratory, Research Faculty of Agriculture, Hokkaido Univ, N-9, W-9, Kita-ku, Sapporo, Hokkaido, 060-8589, Japan.
authors.forename: Toshiaki
authors.initials: T
authors.lastname: Ito
authors.affiliation: Muscle Biology and Meat Science Laboratory, Graduate School of Agriculture, Hokkaido Univ, N-9, W-9, Kita-ku, Sapporo, Hokkaido, 060-8589, Japan.
authors.forename: Jun-ichi
authors.initials: J
authors.lastname: Wakamatsu
authors.affiliation: Muscle Biology and Meat Science Laboratory, Graduate School of Agriculture, Hokkaido Univ, N-9, W-9, Kita-ku, Sapporo, Hokkaido, 060-8589, Japan.
authors.forename: Akihito
authors.initials: A
authors.lastname: Hattori
authors.affiliation: Muscle Biology and Meat Science Laboratory, Graduate School of Agriculture, Hokkaido Univ, N-9, W-9, Kita-ku, Sapporo, Hokkaido, 060-8589, Japan.
authors.forename: Takanori
authors.initials: T
authors.lastname: Nishimura
mesh_terms: D005511:Food Handling; D005782:Gels; D006639:Histidine / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D008461:Meat Products; D008970:Molecular Weight; D015879:Myosin Subfragments / Q000737:chemistry*; D009218:Myosins; D009994:Osmolar Concentration; D058105:Polymerization; D011108:Polymers; D012996:Solutions
chemical_list: D005782:Gels; D015879:Myosin Subfragments; D011108:Polymers; D012996:Solutions; D006639:Histidine; D009218:Myosins
keywords: amino acid; gelation; meat; myosin; protein