魚肉水溶性タンパク質の電解凝集とその凝集物の再溶解

概要

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An aqueous solution of muscle water-soluble protein of Alaska pollack was electrolyzed and the anolyte obtained was mixed in various ratios with the catholyte obtaine. The relationship between the pH value of the mixture and coagulation of water-soluble protein was examined. The behaviors of the anolyte and catholyte at different pH values were also examined in relation to those of the waer-soluble protein solution acidified or alkalized with chemical reagent. The difference in the behavior between the catholyte and alkalized water-soluble protein solution was not found. On the contrary, coagulum in the anolyte was not compeletely dissolved at pH value of up to 11, but coagulum produced by acidification in the water-soluble protein solution was almost completely dissolved at such a pH value. When the water-soluble protein solution was heated at various temperatures, coagulation of water-soluble protein occurred in a degree corresponding to the heating temperature. The coagulum was scarcely dissolved in pH range 2-11, but abruptly dissolved at pH value above 12. Isoelectric coagulation also occurred in the water-soulble protein solution previously heated. The pH value of the isoelectric point was shifted toward the more acidic side with an in crease in heating temperature.
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