Studies on the Biochemical Change in Fish Muscle-VIII:On the Proteolytic Activity of Fish Muscle Extracts

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The present paper deals with the proteolytic activity shown by muscle extracts of carp, mackerel and shark on the basis of the results summarized as follows: 1) The relative activity defined according to tyrosine liberation was found not to vary very widely whether the extracts were prepared with water or with 0.2M KCl. But, in the case of the fractions obtained with 0.5M KCl, the activity was distinctly lower as compared with the case of the above two sorts of preparations, and in actomyosin fraction any activity was hardly observed. 2) The optimum pH for the activity lay in the range of 3.5-4.5, the optimum temperature being 35°C., while the activity was lost at 50°C. within 5minutes. On the other hand, even at 0°C., proteolytic action of the extracts was still operative though at a small rate.
社団法人日本水産学会の論文