坐りにおけるたん白質側鎖の動向 (魚肉たん白質の性状に関する研究-1,2-)

概要

論文の詳細を見る
The reactivities of the side groups of polypeptide chains in relation to gel formation during the setting of fish meat paste were investigated and the following results were obtained. 1) The jelly strength of the gel formed on setting was decreased strikingly by the addition of more than 40% water (w/w) to the raw meat. 2) The strength was decreased also by the addition of urea (4M) or guanidine hydrochloride (1M) to the fish meat paste. 3) The amount of SH groups in the gel remained at a nearly constant level during the setting process. 4) No change in the acidic dye-binding ability of the protein was observed during the setting process. 5) The basic dye-binding ability remained at a nearly constant level at the beginning of setting, but decreased slowly after 30 min. 6) Deuterium exchange ability of the imino groups of peptide bonds was increased by the addition of sucrose to the fish meat paste. Based on the above results, the formation of a protein network during the setting process of fish meat paste was discussed.
日本水産學會の論文