畜肉,家禽肉および魚肉タンパク質の熱耐性とNa-Gluの変性抑制効果

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  • Heat Resistance of Myofibrillar Proteins of Cattle, Hogs, Chickens and Fishes and Protective Effect of Sodium Glutamate on their Thermal Denaturation
  • チクニク カキンニク オヨビ ギョニク タンパクシツ ノ ネツ タイセイ ト Na Glu ノ ヘンセイ ヨクセイ コウカ

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It has been well known that glutamate (Na-Glu) protects fish myofibrillar proteins (Mf) from their thermal denaturation. However, this effect of Na-Glu on animal or poultry Mfs has not been studied. In the present study, thus, the effect of Na-Glu was investigated thermodynamically in Mfs of cattle, hogs, chickens, pacific whiting (PW) and walleye pollack by measureing of their Ca-ATPase activity. The results showed that Mfs of chicken, cattle and hogs had similar high resistance to thermal treatment, and that the heat stability of Mfs of PW and walleye pollack was less than that of chickens, cattle and hogs. The protective effect of Na-Glu on the thermal denaturation of chicken Mf was similar to that of hogs. It was shown, however, that chicken actomyosin and PW-Mf indicated two-step transitionwith the concentration of Na-Glu in their protective effect on thermal denaturation. This result suggested that the addition of Na-Glu caused structural changes to the heat-unstable Mf.

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