数種の魚類の筋原繊維Ca-ATPaseの安定性に及ぼすpHと温度の安定性

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The effects of pH and temperature on the stability of myofibrils from some fish species have been studied in terms of the first order rate constant (KD) for inactivation of Ca-ATPase.The myofibrils were incubated at various pH values while maintaining the temperature constant, though the temperature applied for incubation was different for each fish species. 1. Myofibrillar Ca-ATPase was found to be more resistant to thermal inactivation in the neutral range of pH 7.0-8.5. 2. The inactivation rates of myofibrillar Ca-ATPases at acidic pH below 6.9 and at al-kaline pH above 8.6 were faster than that observed at neutral pH, 2-7 times faster depending upon pH values. The rate constants (KD) were plotted semilogarithmically against the reciprocal of absolute temperature for incubation. 3. Linear ARRHENIUS plots in the temperature range of 20-35°C were identifiable for sardine myofibrils at pH 5.8 and atka-mackerel myofibrils at 7.6. 4. The rate of inactivation of the Ca-ATPase of sardine rnyofibrils at pH 5.8 and 5°C was found to be comparable with that of Ca-ATPase at 7.6 and 26°C. The significance of these results is discussed in relation to the rapid deterioration of sardine muscle during storage under various environmental conditions.
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