筋肉内アルカリ性プロテア-ゼの研究-6-コイの筋肉中の"もどり"誘因たん白質とカテプシンAの精製

概要

論文の詳細を見る
Two kinds of proteins which induce the “Modori” phenomenon in Kamaboko production were isolated from the white muscle extract of carp, Cyprinus carpio. The two proteins which were estimated to have molecular weights of 44, 000 and 50, 000 were present in a weight ratio of 1:5, respectively. The smaller molecular protein induced the “Modori” phenomenon more strongly than the large one. None of the proteolytic activity which is known to exist in animal tissues could be detected in either of the proteins. Therefore, the “Modori” phenomenon in Kamaboko production is probably dependent not on proteolytic activity but on the non-enzymatic interaction between these proteins and myofibrillar proteins. Cathepsin A was partially purified from a fraction obtained during the isolation of the “Modori” phenomenon-inducing proteins.
日本水産學會の論文