Participation of Radicals in Polymerization by Ascorbic Acid of Crude Actomyosin from Frozen Surimi of Alaska pollack during a 40℃ Incubation

概要

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The influences of radical generators, radical scavengers and chelating agent on crude actomyosin, which was prepared from frozen surimi (raw fish meat paste) of Alaska pollack, were investigated by incubating crude actomyosin solutions at pH 7.0 containing 0.45M KCl at 40℃ for 30min, and subsequently analyzing by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The polymerization of crude actomyosin was significantly increased by radical generators (1mM 2,2'-azobis (2-amidinopropane) dihydrochloride and 0.1mM H_2O_2 plus 9μM FeSO_4). Although polymer formation by AsA was significantly inhibited by removing metal with a chelating agent (4mM diethylenetrinepentaacetic acid), it wasn't inhibited by radical scavengers. Further, it was clarified that an increase in the ionic strength of the solution decreased the ability of the radical scavenger, and that the formation of polymers by radical generators was not suppressed by radical scavengers in the presence of 0.45M KCl. These results suggest the possibility that radicals generated from AsA participated in the polymerization of crude actomyosin. Moreover, the occurrence of radicals derived from AsA was also observed during the formation of heat-induced fish gel (kamaboko).
社団法人日本農芸化学会の論文
1992-01-23