凍結乾燥筋原繊維タンパク質の変性に及ぼすソルビト-ルの影響

概要

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The effect of various concentrations of sorbitol on the quality change of lyophilized myofibrils during storage was examined. Myofibrils from live carp, Cyprinus carpio, were ground with polyphosphates and sorbitol. The mixtures were freeze-dried at 35°C, ground into powder, packed in 0.03mm thick polyethylene bags and stored for 3months at 20°C. At suitable intervals, aliquots of the mixtures were taken out and examined as to quality, using as indexes the solubility in 0.6M KCl, the relative viscosity, and the ATPase activity of the 0.6M KCl extractable protein, and the total ATPase activity. The optimum concentrations of sorbitol for the protein protective effect seemed to be about 3 or 5 per cent on a wet basis before freeze-drying. In comparison with sucrose as control, a less protein protective effect was observed with sorbitol.
日本水産學會の論文