コイ・アクトミオシンの加熱及び非加熱ゲル化に及ぼす添加物の効果〔英文〕

概要

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When dilute carp actomyosin solution was heated gradually the mixture became a jelly beyond 40°C in the presence of Na-glutamate or Na-EDTA, while the control mixture aggregated into fine particles. These additives were also found to be effective in raising the viscosity and in suppressing the change in ATPase activity and turbidity. Similar effects were found with other compounds which have difunctional ionic groups. In comparing the relative effects of the tested substances, a relationship similar to the HOFMEISTER series was found. This was compared with the known HOFMEISTER series which is observed in the setting (suwari) of fish meat mince and in the salting-out of egg albumin, with respect to the effect of additive ions. The series of ions found in the gelating effect was similar to but different from the so-called HOFMEISTER series found in studying the effects on acceleration of setting and on salting-out. A possible mechanism for accelerating the gelation is discussed.
日本水産學會の論文