加熱変性ミオシンの塩基によるゲル形成能の回復〔英文〕

概要

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In order to investigate the recovery of the gelling properties of once heat-denatured myosin, the myosin was treated with base. The intact myosin (wet weight about 40g) was denatured at 80°C for 20min in 100ml of 0.45M KCI-3.38mM KH2PO4-15.5mM Na2HPO4 (pH 7.5). The pH of the cooled suspension was rizen to 13.0 with 1N NaOH after the addition of 0.5% 2-mercaptoethanol. The basic mixture was neutralized by one of the following three methods. (A) The mixture was dialyzed for two days at 4°C against 2l of water, then neutralized with 1N HCI. (B) The mixture was neutralized after dilution with 2l of water. (C) The mixture was slowly neutralized for two days by adding 1N HCI with a pump. The resulting precipitate was collected by centrifugation and washed with water. The base-treated myosin, thus obtained was ground with its 3% gravity of NaCI, and heated to gel at 80°C for 15min (A) or at 40°C for 60min (B) in a glass tube. Elastic gels were formed from all the base-treated myosins, and their instantaneous moduli were not inferior to those of the urea-treated myosin gels reported previously. However, the gels obtained here were organoleptically more deficient in pliability than the ones from the urea-treated myosin and the intact myosin.
日本水産學會の論文