HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
農学院・農学研究院  >
雑誌発表論文等  >

Studies on the Freeze Denaturation of Squid Actomyosin

水産学会47-11.pdf847.42 kBPDF見る/開く

タイトル: Studies on the Freeze Denaturation of Squid Actomyosin
著者: IGUCHI, Sanae M. M. 著作を一覧する
TSUCHIYA, Takahide 著作を一覧する
MATSUMOTO, Juichiro 著作を一覧する
発行日: 1981年11月
出版者: 日本水産学会
誌名: 日本水産學會誌
Journal Title(alt): Bulletin of the Japanese Society of Scientific Fisheries
巻: 47
号: 11
開始ページ: 1499
終了ページ: 1506
抄録: Denaturation of squid actomyosin during frozen storage was studied by measuring solubility, viscosity, and ATPase activity, and by ultracentrifugal analysis and SDS-electrophoresis. The additive effect of sodium glutamate, well-known for its cryoprotective effect on the freeze denaturation of carp actomyosin, was also checked. When solutions (0.6M KC1) or suspesions (0.05M KC1) of the isolated squid actomyosin were stored at -20℃, the solubility, reduced viscosity and ATPase activity decreased with the length of frozen storage. The ultracentrifugal patterns showed that aggregation proceeded during frozen storage. Evidently, sodium glutamate prevented the freeze denaturation of squid actomyosin, as in the case of carp actomyosin. When the mantle muscle of squid was freeze-stored at -20℃ and extracted with 0.6M KC1, the amount of soluble actomyosin extractable from the frozen meat and the ATPase activity of the actomyosin were decreased only slightly even after a long freezing period. This differed from the results with isolated actomyosin.
資料タイプ: article
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 有賀 早苗


本サイトに関するご意見・お問い合わせは repo at へお願いします。 - 北海道大学