Role of F‐actin in Thermal Gelation of Fish Actomyosin

摘要

ABSTRACTThe thermal gelation processes of the myosin‐natural actomyosin system were investigated to determine the role of F‐actin in thermal gelation of actomyosin. The dynamic viscoelastic behavior during thermal gelation changed considerably depending on the (F‐actin)/ (myosin) ratio. F‐actin gave the viscosity to an actomyosin sol but did not affect the elasticity development occurring in the 30 ‐ 46°C range. The decrease in storage modulus in the 46 ‐ 53°C range was directly induced by the presence of F‐actin. The gel of myosin alone showed the highest elasticity, while that of myosin containing a small amount of F‐actin had the highes