ねり製品(および魚肉ソーセージ)に関する研究-VIII : アミノ酸の足におよぼす効果-I

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In the earlier papers1)2) dealing with the mechanism of the elasticity of fish meat jellies, MIYAKE has reported on the basis of electron microscopic observations that myofilaments of myofibrils take part in the formation of a kind of network structure on a molecular level as one of the materials. The properties of proteins depend to a large extent on the multi-dimensional conforma-tion of the polypeptide chains which are formed of the different composition and sequence of amino acids. It is therefore possible to assume that when a protein is coagulated by heating with various amino acids composing the protein itself, the amino acids will react upon the radicals newly appeared on the protein molecule, with resultant formation of ionic and hydro-gen bondings etc.. The purpose of this study was to ascertain the effect of amino acids upon the elasticity of fish meat jellies. The favorable effect of some neutral and basic amino acids was con-firmed, although the reason of the superior effect of basic amino acids than that of neutral amino acids remains obscure. The methods used for preparing fish meat jellies are as follows. Jack mackerel was treated as described in the previous paper1). The frozen meat pastes3)4) of alaska pollack and atka mackerel stored at -20°C. were kept overnight in a refrigerator at a temperature ranging from 0 to 3°C. and the meat pastes were cut in a cooled silent cutter with or without sodium chloride for 15 minutes, packed in a vinylidene casing, and then heated at 85°C. for 60 minutes. Amino acids and starch were added to the pastes in the silent cutter. The other data obtained in a series of the investigations on various muscle proteins which have been carried out up to the present, will be shown in the following papers.
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ねり製品(および魚肉ソーセージ)に関する研究-VIII : アミノ酸の足におよぼす効果-I

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