ブリ筋肉のアクトミオシンの溶解度におよぼすレシチンの効果〔英文〕 (Studies on the properties of fish actomyosin-2,3-)

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1. Effect of added lecithin on the solubility of actomyosin during storage at 2°C was investigated. The decrease in the amount of soluble protein was protected proportionally with the amount of added leicthin. However, the protective effect became weaker with the progress of storage time, exhibiting the increase of TBA value in the actomyosin-lecithin system. 2. By the addition of α-tocopherol to the actomyosin-lecithin system, the increase of TBA value was diminished remarkably. Moreover, the protective effect of α-tocopherol on the decrease of soluble protein was enhanced with the duration of storage. 3. From these results, the possibility was discussed that the lecithin in reducing form would contribute to keeping the actomyosin in stable state.
社団法人日本水産学会の論文