ウマヅラハギ筋肉タンパク質の熱ゲル化におよぼす架橋剤の影響〔英文〕

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Effects of a cross-liker, 1-ethyl-3-[3-(dimethylamino)propyl] carbodiimide (EDC), on the thermal gelation of oval filefish meat and myosin pastes were examined by means of thermal temperature-jelly strength curves (30°, 40°, 50°, 60°, 70°, and 80°C) and the activities of ATPases. The treatment with 0.5% EDC (w/w) gave higher jelly-strength values to the meat paste for all the tested temperatures. "Himodori" (thermally induced gel disintegration) for meat paste and myosin was completely depressed by EDC. By treating the actomyosin with EDC (0.05mg EDC/mg protein), the activation of Mg-ATPase and inactivation of EDTA-ATPase occurred simultaneously while Ca-ATPase was unchanged. Acto-S-1 Mg-ATPase was also activated 1.8 to 2 times by EDC treatment. The possible role of the cross-linker, EDC, in the thermal gelation of oval filefish muscle proteins was discussed.
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