@article{oai:rakuno.repo.nii.ac.jp:00001398,
 author = {IWASAKI, Tomohito and 岩﨑, 智仁 and 山本, 克博 and 中村, 邦男},
 issue = {5},
 journal = {食品・食品添加物研究誌, Foods & food ingredients journal of Japan},
 month = {May},
 note = {Article, Heat-induced morphological and rheorogucalchanges in myosin filaments and its subfragment, S1 and rod, were observed using atomic force microscope (AFM) in 0.1 M NaCl.When myosin filaments were heated at 40℃,several neighboring myosin heads on the surface aggregated,so that spiral lumps were observed.The spiral corresponded with the arrangement of myosin molecules in the filament.Heat-induced aggregation of miyosin heads also took place among nearby filaments with increasing temperature,therefore,side-by-side connection of the filaments occurred to from the strands.Changes in the elasticities of strands correspnded to those of the whole myosin filamentous gel.Furthermore,the changes in the elasticity of the whole gel accorded with those of heat-denatured myosin tail fikaments.It is concluded that the degree of rheological properties of the filamentous gel of myosin.AFM is a poworful tool for study of the gelation of protein in the sience.},
 pages = {431--437},
 title = {食品科学における原子間力顕微鏡の利用 : タンパク質ゲル研究の新展開},
 volume = {213},
 year = {2008}
}