Nakayama Teruo, Sato Yasushi
Laboratory of Food Science and Technology (Animal Products), Faculty of Agriculture, Nagoya University, Japan.
J Texture Stud. 1971 Jan;2(1):75-88. doi: 10.1111/j.1745-4603.1971.tb00274.x.
Myosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.
通过加热形成的肌球蛋白A凝胶和肌球蛋白B凝胶，以断裂能衡量时表现出相似的结合能力，但物理性质不同。在相同浓度下，肌球蛋白A凝胶的杨氏弹性模量值较小，而断裂点处的应变值较大。从一个简单模型实验的结果推断，在香肠制作中，当不存在焦磷酸盐时，热凝固碎肉凝胶的物理性质属于肌球蛋白B类型，而添加焦磷酸盐时则类似于肌球蛋白A类型。在后一种情况下，肌动蛋白的作用可能很显著。热凝固肌球蛋白B凝胶的结合质量随肌球蛋白浓度的增加而提高。因此，香肠的结合质量应该受肉中肌球蛋白B含量的影响。
