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Preceding actin denaturation accelerates myosin denaturation in tilapia myofibrils in frozen storage

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タイトル: Preceding actin denaturation accelerates myosin denaturation in tilapia myofibrils in frozen storage
著者: Thavaroj, Wichulada 著作を一覧する
Sakamoto, Mari 著作を一覧する
Konno, Yoshiko 著作を一覧する
Konno, Kunihiko 著作を一覧する
キーワード: Tilapia
Myofibrils
Actin denaturation
Myosin
Frozen storage
発行日: 2016年 9月
出版者: Springer
誌名: Fisheries science
巻: 82
号: 5
開始ページ: 843
終了ページ: 850
出版社 DOI: 10.1007/s12562-016-1010-z
抄録: Myosin and actin denaturation (0.1 M NaCl, 20 mM Tris-HCl, pH 7.5) of tilapia myofibrils (Mf) during frozen storage at -10, -20, and -40 A degrees C was studied. Ca2+-ATPase inactivation was rapid at -10 A degrees C but very slow at -20 and -40 A degrees C. Myosin retained its solubility at 0.5 M NaCl even after Ca2+-ATPase inactivation. The amount of subfragment-1 generated from the Mf by chymotryptic digestion decreased with decreasing Ca2+-ATPase inactivation. The amount of rod produced in the frozen Mf remained at a high level, explaining the high salt solubility of myosin. Actin denaturation occurred in the Mf during freezer storage, as revealed by chymotrypic digestion patterns that showed a decreased actin content in the digest, and occurred much faster than Ca2+-ATPase inactivation. Analysis of tilapia meat during freezer storage revealed that Ca2+-ATPase inactivation was very slow in the frozen tissue and was ninefold slower at -10 A degrees C than at -20, and -40 A degrees C. Practically no actin denaturation occurred in the frozen meat. Based on these results, we conclude that native actin in frozen meat protects myosin from denaturation during the frozen storage period but that such protection by actin does not extend to Mf due to rapid actin denaturation. Consequently, the Ca2+-ATPase inactivation rate in Mf represents that of myosin itself-with no protection provided by actin. Therefore, the myosin denaturation rate obtained with Mf should not be used for frozen meat. Mf suspended in 0.1 M NaCl is not a suitable model by which to obtain the myosin denaturation rate in frozen fish meat.
Rights: The final publication is available at www.springerlink.com via http://dx.doi.org/10.1007/s12562-016-1010-z.
資料タイプ: article (author version)
URI: http://hdl.handle.net/2115/67081
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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