魚の死後経過に伴うミオシン区蛋白の変性-III : ミオシン区蛋白のゲル化

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It was found that the myosin fraction of fish muscle in full rigor or post rigor extracted with a salt solution turned into gel. The present paper deals with the effect of various factors, such as species of fish, extractants and the water soluble components of the muscle, on the gel formation. The species of fish was apparently one of the factors, as the extracts from white meat fish, such as carp, sea-bream and flatfish became gel, while those from yellowtail and mackerel did not (Fig. 1). The presence of K2HPO4, on the other hand, seemed to be essential for the formation of gel as shown in Table 1. Although the gel formation was never observed when the muscle was previously treated with water (Fig. 2), it was induced by the addition of the heat-stable fraction in the water extracts (Fig. 3). When the gel-forming myosin and the supernatant solution separated from gel were re-spectively examined in regard to the ATP-sensitivity and ultracentrifuge pattern, the results indicated that the both fractions consisted of actomyosin and myosin (Figs. 5, 6). Although these experiments could not clarify characteristic differences between the gel-forming myosins and supernatant, interactive forces of the gel-myosins particle seemed stronger than the forces of the supernatant myosins.
公益社団法人日本水産学会の論文