坐りにおけるアクトミオシンサブユニットの熱挙動〔英文〕

概要

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In order to clarify the thermal behavior of actomyosin subunits during setting of salted fish flesh sol, shio-surimi, the fractionation tests were carried out on the actomyosin solutions of various species heated at 40°C. With the progress of heating Pacific mackerel actomyosin solution, nonaggregative "myosin heavy chain fraction" was rapidly decreased, and this was mainly due to rapid decrease in myosin heavy chain and gradual decrease in tropomyosin and actin. Simultaneously, non-aggregative "actin fraction" was a little decreased, and this was due to gradual decrease in actin, while myosin light chains and troponins contained in this fraction were hardly decreased. On the other hand, heat-aggregative "precipitated fraction" was rapidly increased from the beginning of heating and this was due to rapid increase in myosin heavy chain and a gradual increase in tropomyosin and actin. But myosin light chains and troponins contained in this fraction were hardly increased. Such changes were especially remarkable in the "so-called" easily setting species, such as flying fish, Pacific mackerel, Spanish mackerel and jack mackerel, but a little in the hardly setting species, such as chicken, beef, pork and whale.
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