4. 凍結耐性にみられる魚肉タンパク質の種特異性(平成6年度第40回低温生物工学会研究報告)

概要

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It is well known that there is a clear relation between the thermostability of fish myofibrillar protein and the environmental temperature at which the fish species lives. The species difference in stability of the myofibrillar protein found at subzero temperatures, that is, cryostability was introduced in this review. Temperature-dependent changes in the freeze denaturation of myofibrillar protein of fish meat was studied in terms of the first-order rate constant (K_D) of inactivation of myofibrillar Ca-ATPase. The fish meat blocks were stored at different temperatures between -15〜-40℃, and the Ca-ATPase activity of myofibrillar protein from frozen-stored fish meat was assayed. It was found that K_D increased exponentially as the frozen stored temperature rose. Furthermore a certain difference in the temperature-dependence of K_D was noted among the species tested. The comparison of linear ARRHENIUS plot of K_D suggested that the lower the habitat water temperature of the fish, the lower the cryostability of myofibrillar protein.
低温生物工学会の論文
1994-12-27