コイ筋原繊維の保水能と温度安定性に及ぼす塩化カルシウムの影響

概要

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Carp myofibrils were suspended or dissolved in the media containing varied concentrations of CaCl2 and NaCI conferring different ionic strengths, and the water-holding capacity (WHC) of myofibrils and thermal denaturation rate (KD) of myofibrillar Ca-ATPase were studied.A large decrease in WHC of myofibrils was found to occur when the ionic strength (I) of the medium remained low (1=0.05-0.1) and CaCl2 was further added to the medium at a concentration of less than 15mM. In addition, it was apparent that the reduction WHC occured without denaturation of myofibrillar protein.When the myofibrils were dissolved in 0.5M NaCI, the rate for thermal denaturation of myo-brillar protein was remarkably increased on the addition of CaCl2. However, the promoting effect of CaCl2 on the denaturation of myofibrils was not caused by the increase in I of medium. It was thus suggested that some reaction between Ca2+ and myofibrillar protein resulted in the acceleration of the denaturation of myofibrillar protein.