イカ肉水抽出液中の流動復屈折について-II : 水抽出液中へのミオシンの溶出

概要

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A translucent paste (C-phase) obtained from the residue in extraction of squid muscle with water showed a close resemblance in SB and solubility behaviors with streaming birefringent proteins in aqueous extract and Preparation “myosins”. More than 90% of the total dissolved proteins of C-phase were estimated as “myosins” at pH 6.6, and were readily dispersed in water to show strong SB. Streaming birefringent proteins in aqueous extract and in C-phase showed a stronger stability against centrifugation than “myosins” when dispersed in water. The difference may be considered to be due to an effect of KCl, because the former two have been prepared without contacting with KCl, while “myosins” has been prepared from KCl extract of muscle, and because the stability of the aqueous dispersion of C-phase is lost in the presence of a small amount of KCl. Proteins of C-phase might be considered to be intact squid “myosins” and the origin of SB observed in aqueous extract of squid muscle.
公益社団法人日本水産学会の論文