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Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio)

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タイトル: Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio)
著者: Kuwahara, Koichi 著作を一覧する
Konno, Kunihiko 著作を一覧する
キーワード: Sodium citrate (Na-citrate)
Myosin
Actin
Denaturation
Sorbitol
発行日: 2010年10月15日
出版者: Elsevier
誌名: Food Chemistry
巻: 122
号: 4
開始ページ: 997
終了ページ: 1002
出版社 DOI: 10.1016/j.foodchem.2010.03.056
抄録: The effect of sodium citrate (Na-citrate) on myosin and actin denaturation in myofibrils was investigated. Na-citrate significantly suppressed the thermal inactivation of Ca2+-ATPase of carp myosin in a concentration dependent manner. The effect was greater than that of sorbitol. A similar effect was observed with myofibrils in which myosin is stabilized by F-actin binding. Na-citrate dissolved myofibrils at lower concentration than NaCl. Nevertheless, Na-citrate at 1 M never denatured F-actin in myofibrils, while 1 M NaCl denatured F-actin almost completely. Na-citrate suppressed the NaCl-induced F-actin denaturation. Sorbitol did not show such protective effect on F-actin denaturation. Moreover, Na-citrate suppressed the freeze denaturation of myofibrils at lower concentration than sorbitol. Thus, Na-citrate was proved to be superior to sorbitol. It was suggested that Na-citrate alone could substitute sorbitol as cryoprotectant in surimi and NaCl as dissolving reagent of myofibril in thermal gel production.
資料タイプ: article (author version)
URI: http://hdl.handle.net/2115/44026
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 今野 久仁彦

 

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