水溶性タンパク質画分中のミオシン重鎖分解抑制因子の存在 [in Japanese] A factor Inhibiting Myosin Heavy Chain Degradation of Washed Meat Paste Around 40℃, in the Sarcoplasmic Protein of Fish Meat [in Japanese]
Access this Article
Search this Article
The separation of a factor, which inhibits the degradation of myosin heavy chain in washed meat paste around 40°C, from the sarcoplasmic protein of fish meats was examined. The factor was extracted easily with water from meat. After the extract was mixed with DEAE-ion exchange resin, the factor was eluted with 0.1 M NaCl solution. On the other hand, when the extract was fractionated by ammonium sulfate, the factor was contained in a 50-70% saturated fraction. Then ammonium sulfate fractionation, after ion exchange treatment, gave an almost single peak chromatogram in gel filtration. The peak was 80, 000-90, 000 in molecular weight and showed no transglutaminase activity. Furthermore, this factor was separated from various kinds of fish meats, that is even from fish meat of which <i>modori</i> at 40°C is not induced by meat washing, which varies in <i>modori</i> behavior.
NSUGAF 64(5), 878-884, 1998-09-15
The Japanese Society of Fisheries Science