凍結乾燥筋原繊維タンパク質の変性に及ぼす酸化の影響

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The influence of oxidation on the quality change of lyophilized carp myofibrils during storage was estimated. Carp myofibrils were ground with sucrose and polyphosphates. The mixtures were freeze-dried at 35°C. ground into powder, wrapped up in paraffin paper, and put into gas washing bottles. By rotary pumping out of the air for 10min, vacuum was produced in each bottle containing the powder. Later bottles were filled with nitrogen, carbonic acid, hydrogen and oxygen gases respectively, repeating the same vacuumization procedure and tightly stopped with vacuum stopcocks and stored at 20°C for one year. One set being stored in vacuum was also put to use in this experiment. At suitable intervals aliquots of the powders were taken out and examined as to the quality, using as indexes solubility in 0.6M KCI. relative viscosity and ATPase activity of 0.6M KCI extractable protein, and the total ATPase activity. The powders stored in carbonic acid and nitrogen gases and in vacuum condition were of a little superior quality in the decending order but the qualities of all powders including those stored in hydrogen and oxygen gases were acceptable through the storage period. It was found that the lyophilized myofibrils are little influenced by oxygen, provided they are stored in low humidity and at normal temperature.
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