魚肉すり身の保水性-2-

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The water-holding capacity of fish meat pastes with salt added or non-added was determined for fresh and heated pastes by using the filter paper method1). The free water areas as a function of the pH of the meat pastes closely related to the solubility of the muscle proteins as a function of the pH of the extractants. This suggests that the dependence of the water-holding capacity on the pH be due to a competition between the intermolecular aggregation force of the protein and its affinity to ions such as Na+ Mg++ Ca++, etc. and the water dipole. When the pastes were heated, the free water vs. pH curves shifted toward higher pH values. This shift occurred in the same fashion as in the heat coagulation curves of the muscle protein suspensions. These results indicate that the electrostatic properties of muscle proteins changed in the course of heat denaturation in which the proteins may unfold their peptide chain; the displacement of the ionic groups on the surface of the particles and as a result the changes in the ion-protein interactions may take place in this chain unfolding.
社団法人日本水産学会の論文