凍結乾燥筋原繊維タンパク質の変性に及ぼす貯蔵温度の影響

概要

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The influence of various storage temperatures on the quality change of lyophilized carp myofibrils was estimated. Carp myofibrils were ground with 2% sodium glutamate. The mixtures were freeze-dried at 60°C, ground into powder, and stored in cans at various temperatures of 35 to-20°C for long periods. At suitable intervals, aliquots of the powders were taken out and examined for its quality, using as indexes solubility in 0.6M KCL, relative viscosity and ATPase activity of 0.6M KCL extractable protein, and the total ATPase activity. The higher the storage temperature, the less was the quality retention of the powder, especially the ones stored at higher tempearature than 20°C. So far as each period while the total ATPase activity of the powder was reducing to 0.01 μmol Pi/min mg total protein was concerned, the observed reaction velocity determination corresponded to Q10 of 3 to 4. Thus it was observed that low temperature storage was very important to the quality retention of lyophilized carp myofibrils.
日本水産學會の論文