魚類筋肉構成たんぱく質に関する研究-11-コイ筋肉アクトミオシンATPaseの冷凍変性について

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The effect of freezing on the denaturation of actomyosin prepared from carp dorsal muscle was investigated by measurement of Ca2+-ATPase and by solubilities. Factors involved in the denaturation, i.e., salt (KCl) concentration, pH of the solution and presence of sugar compounds, were tested. 1. The denaturation of actomyosin Ca2+-ATPase by freezing accelerated as the protein concentration decreased below 4 mg/ml, while it proceeded at a uniform rate as protein concentration increased above 5mg/ml. 2. To obtain a uniform protective effect of sugar compounds on the denaturation of actomyosin Ca2+-ATPase by freezing, it was necessary to add sugar compounds at 20 times the actomyosin content (w/w). 3. On freezing in higher KCl concentration (ref. 0.6M KCl), sorbitol exerted a remarkable protective effect and sucrose, a lesser effect on the denaturation of actomyosin Ca2+-ATPase. On freezing in lower KCl concentration (ref. 0.13M KCl), remarkable protective effects by sucrose as well as sorbitol were observed. 4. In comparing the protective effect of some sugar compounds on the denatura-tion of actomyosin Ca2+-ATPase in 0.6 M KCl, pH 6.8 by freezing, it was found that the order of effectiveness was sorbitol ?? xylitol > sucrose ?? glucose ?? fructose > mannitol. 5. The protective effect of sugar compounds on the denaturation of actomyosin Ca2+-ATPase by freezing was observed to be most efficient at neutral pH. In tests conducted pH 6, 7, and 8, the order of effectiveness of sorbitol on the denaturation was pH 7>8>6.
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魚類筋肉構成たんぱく質に関する研究-11-コイ筋肉アクトミオシンATPaseの冷凍変性について

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