魚類筋形質タンパク質のゲル形成特性

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Heat-gelling properties of sarcoplasmic protein (Sp-P) from Pacific mackerel were studied under different conditions of protein concentration, temperature, pH, and NaCl concentration. Species variation in the gelling capacity of Sp-P was also examined with 9 fish species, includ-ing Pacific mackerel. The results obtained were as follows. (1) Gels which could be subjected to a puncture test were obtained at concentrations of 10% Sp-P or more. With an increase in concentrations the puncture strength of the gel in-creased progressively, while the breaking dent changed little in a range of concentration from 10 to 20%. (2) Gelation was observed at temperatures of 60°C or more. The strongest gel was obtained at 65°C (3) NaCl had a favorable influence upon the gelation of Sp-P. Jelly strength increased progressively with an increase of NaCl concentration up to 2.5%. (4) Opti-mum region of pH for gelation was found to range from 7.5 to 9.0. (5) The jelly strength order of Sp-P gels from 9 fish species was as follows: skipjack, yellowfin tuna ?? rainbow trout, red sea bream>Pacific mackerel, sardine>tilapia, crucian carp, carp.
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