魚介肉アクトミオシンと色素イオンの結合

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Combination of fish actomyosins with an anionic dye, methyl orange, and with a cationic dye, methylene blue, was studied by equilibrium dialysis using a filter-shaped dialyser (Fig.1). 1. The experiments revealed that actomyosins of fishes, differing from the most of grobular proteins, are capable of combining a considrable amount of the both dyes. This seems to be related to a fibrillar structure of actomyosin molecule, and to the fact that hydroxy-amino acid residues are poor in actomyosin molecule. 2. The combining ability of actomyosins varied with kind of fish, and was found in the following order: Horse mackerel, squid>carp, goby, for methyl orange; Squid, carp>young bass>horse mackerel, for methylene blue. 3. After 3 days storage at 3-5°C., the affinity for methyl orange of squid actomyosin in solution remained unchanged, while freezing of squid meat induced decrease in the binding affinity of actomyosin to methyl orange. Squid actomyosin dissoleved in 6M urea solution lost the affinity for methyl orange, while in 1 or 3M solution of urea it retained the affinity though it was lower than in phosphate buffer solution. It is likely possible to follow denaturation of actomyosin by the change of combining ability with the dyestoffs.
社団法人日本水産学会の論文