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Studies on the Freeze Denaturation of Squid Actomyosin

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Title: Studies on the Freeze Denaturation of Squid Actomyosin
Authors: IGUCHI, Sanae M. M. Browse this author
TSUCHIYA, Takahide Browse this author
MATSUMOTO, Juichiro Browse this author
Issue Date: Nov-1981
Publisher: 日本水産学会
Journal Title: 日本水産學會誌
Journal Title(alt): Bulletin of the Japanese Society of Scientific Fisheries
Volume: 47
Issue: 11
Start Page: 1499
End Page: 1506
Abstract: 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.
Type: article
URI: http://hdl.handle.net/2115/19101
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 有賀 早苗

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