Gelation of low salt soluble proteins from scallop adductor muscle in relation to its freshness

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The low salt extract from scallop striated adductor muscle contained extra proteins in addition to sarcoplasmic proteins and was turned into a gel upon standing or immediately by the addition of Ca<sup>2+</sup>. The amount of extra protein, which was composed of a large amount of actin and a small amount of myosin, decreased with a decrease in adenosine triphosphate (ATP) content in the muscle during storage at 5°C. Actin was easily extracted from scallop myofibrils in low salt solution with ATP at 1 mM or above. Furthermore, ATP was required to induce the gelation of the low salt extract. A visual observation of the gelation of low salt extract is therefore a simple and easy method to inspect prerigor state of scallop adductor muscle.

収録刊行物

  • Fisheries science : FS

    Fisheries science : FS 68(3), 688-693, 2002-06-01

    The Japanese Society of Fisheries Science

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各種コード

  • NII論文ID(NAID)
    10008558449
  • NII書誌ID(NCID)
    AA10993718
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09199268
  • NDL 記事登録ID
    6195165
  • NDL 雑誌分類
    ZR26(科学技術--農林水産--水産)
  • NDL 請求記号
    Z54-H592
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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