かまぼこのレオロジー的物性と構造に関する研究-XII : かまぼこの緩和弾性率の筋原繊維たんぱく濃度依存性

概要

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The dependence of the reduced tensile stress relaxation moduli on the concentration of myofinrillar proteins in kamaboko was studied. The results were analysed as follows: 1) Although kamaboko is an irreversible hydrogel formed by heat denaturation and contains some proteins other than the myofibrillar proteins, the dependence of its equi-librium and instantaneous moduli on the concentration of myofibrillar proteins can be ex-pressed by the respective equations: log E(∞)=log a∞+ b∞; log C, log E(O) = log a0 + b0 log C. 2) By comparing the relaxation moduli for kamaboko prepared from fish muscle with water soluble protein extensively removed and those for kamaboko prepared from fish muscle with soluble protein retained, the following information was obtained. Myofibrillar proteins are distinctive components of the stable cross-linked network in kamaboko. When brayed fish muscle is heated, it changes into a rubber-like kamaboko in which cross-linkings and entanglements are formed. However, dense entanglements between network segments which are loosened in the earlier time scale of stress relaxation are ob-structed when water soluble protein coexists with the network-forming proteins.