魚肉タンパク質冷凍変性の防止に関する研究-3-ペプチド,アセチルアミノ酸,イオウ化合物の抑制効果〔英文〕

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The preventive effect of some amino acids, acetyl amino acids, peptides, and sulfur compounds on the freezing denaturation of carp actomyosin at -30°C for 4 to 8 weeks was examined by using an in vitro model test system. The rate of denaturation was follow d by estimating solubility and superprecipitation. The overall results are summarized as follows: (1) additives displaying a marked effect included proline, cysteine, glutamylcysteinyl-glycine, and acetylglutamine; (2) additives showing moderate effect were alanine, hydroxyproline, homocysteine, DL-penicillamine, homoserine, glycyl-DL-alanine, glycyl-DL-serine, glycylasparagine, DL-alanylalanine, acetylglycine, acetylvaline, acetylalanine, acetylcysteine, and dimethylsulfoxide; (3) additives with little or no effect were found to include tyrosine, tryptophan, glycyl-glycine, glycylproline, glycylleucine, glycylglycylglycine, acetylleucine, acetyltryptophan and mercaptoethano ?? . Discussion of the results suggests that the cryoprotective effect of amino acids is influenced significantly by acetylation and peptide formation, and that the resultant structure, position and number of the active groups, are involved in the preventive effect. In consideration of the preventive effect of sulfur compounds, the authors propose its acting mechanism on the freezing denaturation of muscle proteins.
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