魚類筋原繊維の加熱変性に対する糖および糖アルコ-ルの保護効果の定量的考察

概要

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The effects of sugar and sugar alcohol on the thermal stability of myofibrils (chub mackerel and sardine) have been studied in terms of the first order rate constant (kD) for inactivation of myofibrillar Ca-ATPase. The plots of the logarithm of kD against the molar concentration (0-3M) of sugar or sugar alcohol were linear for all sugars and sugar alcohols examined. The slope (denoted as E) of logkD versus molarity of sugar or sugar alcohol was calculated using the following relation; E=1/a (logkDa-logkDo), where kDa and kDo are the first order rate constants for the inactivation of myofibrillar Ca-ATPase in the absence and presence of a M of sugar or sugar alcohol, respectively. Judged from these Evalues, the protective effect was found to become lower in the order of maltotriose, lactitol, sucrose, sorbitol=glucose=maltose, mannitol, mannose=fructose=xylitol, xylose, sorbitan, glycerol, sorbide, Furthermore, the temperature dependence of logkD revealed that the protective effects of sugars and sugar alcohols were practically unchanged in the temperature range of 25-45°C at which the myofibrils were denatured.