オレンジミートに関する研究-III : 不溶性黄褐色物質の可溶化と二・三の性質

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The water-insoluble fraction of the orange coloring substance of skipjack meat was solubilized with the aid of proteinase and some properties were studied. The orange meat was homogenized and repeatedly washed with water to eliminate the water-soluble fraction of the causative orange substance, resulting in the still strongly orange residue. Several attempts were made to solubilize the orange substance from the residue with various solvents and reagents, and it was found that the substance was solubilized when the residue was digested with Pronase E at 42°C for 3 hr. The solubilized substance exhibited an absorption spectrum comparable to that of the water-soluble counterpart. The ratios of the water-insoluble to water-soluble orange substance in ten orange meat samples ranged between 2-6, as estimated by E450nm. In polyacrylamide gel electrophoresis, the orange substance thus solubilized was separated into three components with mobilities similar to that of BPB, indicating that they were strongly acidic. The substance was separated into four components having pI3.5-4.5 when subjected to thin layer electrofocusing on polyacrylamide gel. Those bands were not stained at all with coomassie brilliant blue. The substance was separated into six components by DEAE-Sephadex A-50 ion exchange chromatography. The molecular weights of all those components were estimated at 20, 000 by Sephadex G-50 gel filtration.
公益社団法人日本水産学会の論文