魚肉たん白質抽出液のゲル区分-III : 氷蔵肉ゲル区分のミオシン様成分

概要

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Protein extracts from frozen or ice-stored fish muscle sometimes contain the gel fraction which resembles actomyosin in some of the properties, such as superprecipitation, ATP sensitivity and ATPase activity. In order to know whether the gel fraction contains myofibrillar protein, dissociation products of the gel fraction treated with ATP or pyrophosphate were investigated. The gel fraction and actomyosin were prepared from ice-stored muscle of the flatfish, Kareius bicoloratus, and both were treated with ATP or pyrophosphate for dissociation. The ultracentrifugal sedimentation patterns of the gel fraction treated with ATP were similar to those of the treated actomyosin, a myosin-like peak being observed. Also, the elution patterns of the ATP-treated gel fraction by gel filtration on Sepharose 2B were similar to those of the treated actomyosin, a myosin-like peak being observed again. Ultracentrifugal analyses and gel filtration of the gel fraction treated with pyrophosphate gave similar results as described above. From the results obtained, it may be concluded that the gel fraction from the ice-stored muscle contains a myosin-like protein as a component.
公益社団法人日本水産学会の論文