魚類筋肉脂質の冷凍貯蔵中の変化-III : 脂質酸化生成物の蛋白質に及ぼす影響

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The development of rancidity in fish flesh during storage at -20°C effected the subsequent decrease of protein soluble in 5% NaCl (pH 7.0). Actomyosin (1.6-2.0mg/ml), a protein affecting the qualities of fish flesh, was reacted at pH 7.2 and ionic strength 0.5 with short chain free fatty acids or aliphatic aldehydes (3 μM/mg protein), the oxidation products of unsaturated lipids. The most reactive acid and aldehyde at -20°C were caproic acid and propanal respectively. In the presence of phospholipids (more than about 20% of total protein) insolubilization of actomyosin was prevented in caproic acid reaction medium but not in propanal one. Neutral lipids alone showed no effects on actomyosin insolubilization, while in the presence of phospholipids (over 20% of lipids) preventive effects were observed in caproic acid reaction medium. The differences in preventive effects of phospholipids on actomyosin-caproic acid and propanal systems seemed to have originated from differentiae of caproic acid and propanal reaction mechanisms with actomyosin.
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