イカ肉の塩類溶液よりえられるアクトミオシンについて〔英文〕

概要

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1) To separate actomyosin of squid, the ordinary method used for rabbit acto-myosin was tried, but the result was not successful. 2) By extracting squid muscle for 10min. with 0.6M KCl, followed by precipi-tating 3 times at 0.2M KCl concentration, a preparation which is in all probability actomyosin of squid was obtained. The preparation was, if dissolved in 0.5 ?? 0.6M KCl solution, opalescent, highly viscous and intensely streaming birefringent, and also showed its salting-in range at I=0.15 ?? 0.4 (pH ?? 6.8). 3) If the protein was stored in dissolved state in 0.5 ?? 0.6M KCl and at neutrality, a change occurred so that it becomes readily soluble at lower ionic strengths. The change appears to be responsible for the fact that squid actomyosin is not separated by the ordinary method.
社団法人日本水産学会の論文