かまぼこの足形成に及ぼすシステインおよびシスチンの影響

概要

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In order to elucidate the role of SH groups and SS bonds of fish protein in the gel formation of fish meat by heating, the effects of L-cysteine and L-cystine on the gel formation were examined. The gel forming ability was evaluated via the gel strength, which is given as the product of the tensile strength and the breaking length. By adding cysteine and cystine to the fish meat pastes from Alaska pollack, cod, tuna, and carp, the gel strengths of their gels were increased. Cystine added to carp meat paste and to carp actomyosin solution was reduced to cysteine upon heating. These findings indicate the possibilities that the promoting effects of cysteine and cystine on the gel formation are due not only to the oxidation of SH groups to intermolecular SS bonds by cystine, but also to the formation of mixed disulfides by SH-SS interchange and to the enhancement of SS interchange between protein molecules by cysteine.
公益社団法人日本水産学会の論文