High-pressure Effects on Lecithin-added Yellowfin Tuna Actomyosin ATPase Activities

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  • Ishizaki Shoichiro
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Hayashi Tetsuki
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Tanaka Munehiko
    Department of Food Science and Technology, Tokyo University of Fisheries
  • Taguchi Takeshi
    Department of Food Science and Technology, Tokyo University of Fisheries

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  • High pressure Effects on Lecithin added

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High-pressure effects (50_??_300MPa) on lecithin-added yellowfin tuna actomyosin ATPase activities were investigated. A marked activation of lecithin-added actomyosin Mg-ATPase was manifestedby pressurizing up to 100 MPa for 10min, indicating a maximum value of 0.6_??_0.8mg lecithin/mg protein. There was no appreciabledifference in volume change obtained from Ca-ATPase activity betweenactomyosin with added lecithin and that without added lecithin. Upon application of high pressure at 150, 170 and 200 MPa the EDTA-ATPase activity of lecithin-added actomyosin (0.4, 0.6, and 0.8 mg lecithin/mg protein) markedly increased. It was assumedthat by pressurization lecithin played a significant role in the activation of actomyosin Mg-ATPase up to 100 MPa and in the dissociation into myosin and F-actin between 100 and 200 MPa.

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