凍結乾燥筋原繊維タンパク質の変性に及ぼす各種糖の影響

概要

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The Effect of sugars on the quality change of lyophilized carp myofibrils during storage was examined. Carp myofibrils were ground with 0.2% polyphosphates and 5% sugar. The mixtures were freeze-dried at 35°C ground into prwder, packed in 0.03mm thick polyethylene bags, and stored for 6 and a half months at 20°C At suitable intervals, aliquots of the powder were extracted with 0.6M KCl, and the extracts were analyzed for soluble protein, relative viscosity, and ATPase activity. On the basis of these results, and the result of the total ATPase activity, the protein-protective effects of the sugars were compared. The effects of galactose, glucose, mannose, lactose, maltose, and sucrose were marked and almost comparable to each other. The effect of fructose was moderate, while those of arabinose, ribose, and xylose were slightly negative. It was thought that the protein denaturation was caused by a Maillard reaction, in which carbonyl groups were involved. It was suggested from the above results that among the sugars examined here, sucrose is the best to maintain the quality of the lyophilized myofibrils.
日本水産學會の論文