コイアクトミオシンのゲル形成能

概要

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In order to establish a model system for the elucidation of the heat-gelling mechanism of fish meat in connection with the development of elastic properties of Kamaboko, the gel forming ability of carp actomyosin (AM) was investigated under various conditions. The gel forming ability of AM was evaluated via the rigidity modulus (G), which was determined at 3±1°C by measuring the strain resulting from the stress of pressure exerted on the gel. When AM was heated at 80°C under various conditions, the G value of the gel was maximum under the conditions of KCl concentration 0.6M, pH 6.3, and heating time 60-120 min. The double logarithmic plot for AM concentration vs. G of the gel gave a straight line. When AM was heated at various temperatures for 60 min in 0.6M KCl (pH 6.3), firm gels were formed above 40°C; the gel formed at 60°C was the hardest. The gel formed at 40°C became harder and the gel formed at 60°C became softer by reheating at 80°C for 20 min. The behavior of the gel forming ability at 80°C of AM with respect to salt concentration, pH, and AM concentration was compatible with the known behavior of the gel forming ability of fish meat under the same conditions. It can therefore be presumed that AM contributes to the gel forming ability of fish meat.
日本水産學會の論文