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

Kuwahara, Koichi; Konno, Kunihiko

Food Chemistry, 2010, 122(4), 997-1002

Permalink : https://hdl.handle.net/2115/44026

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アクセス権
open access
URI
https://hdl.handle.net/2115/44026
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
著者名
Kuwahara, Koichi
e-Rad_Researcher
20111164
著者名
Konno, Kunihiko
言語
英語
キーワード
Sodium citrate (Na-citrate)
Myosin
Actin
Denaturation
Sorbitol
発行日
2010-10-15
出版者
Elsevier
収録物名
Food Chemistry
巻(号)
122(4)
ページ
997-1002
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.
資源タイプ
学術雑誌論文
出版タイプ
Accepted Manuscript
PISSN
0308-8146
関連情報 (isVersionOf)
出版社版DOI
https://doi.org/10.1016/j.foodchem.2010.03.056