サバ筋原繊維の熱変性に及ぼす魚肉の水抽出液中に含まれる各種成分の影響

概要

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The protective effects of various components found in water extract from fish muscle on thermal stability of chub mackerel myofibrils have been studied by measuring the change in the first order rate constant (kD) for inactivation of its Ca-ATPase.Plotting the logarithm of kD against the concentration of component, a single linear relation was obtained. Judging from the sign of the slope (E) of the graph of log kD versus molarity of component revealed that the effect on the denaturation of myofibrils of some components such as acidic amino acids, threonine, aminobutyric acid and the others were protective whereas that of pheylalanine, leucine, creatine, methionine, betaine and the others were accelerative.The variations in log kD showed that the cooperative effects were nearly additional for all the combinations selected from the components cited above. Consequently the effect can be demonstrated as the following equation:kD(1+2+3+ ?? +n)=(kD1•kD2•kD3 ?? kDn)/(kD0)n-1where kD0 and kD1, kD2, kD3, ??, kDn show the inactivation rate constants in the absence and presence of various components, respectively. The n is the number of the components mixed with myofibrils.
日本水産學會の論文