脱水に伴う魚肉たん白の変性

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  • Denaturation of Fish Muscle Protein during Dehydration
  • ダッスイ ニ トモナウ ギョニク タンパク ノ ヘンセイ

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To study the mechanism of denaturation of fish muscle protein during dehydration, changes in the extractability of myofibrillar protein and streaming birefringence of the extractable protein. were examined on the muscle of sea bass and carp in various degree of dehydration.<BR>A sliced muscle was wrapped in a cellophan film and was buried in sillica gel for dehydration at about 2°C and 40°C. Every dried muscle was rehydrated to the original moisture, and the time required for the 100% rehydration increased in proportion to the rate of dehydration. The poor rehydration prevented the extraction of protein by 0.6M KCl solution.<BR>The extractability of myofibrillar protein decreased when the rate of dehydration exceeded a critical point. The streaming birefringence of the extractable protein disappeared before the critical point. The critical point coincided with the curved point which has been found in relation to water activities by means of NMR and moisture in the dehydrated muscle. The curved point means the change in physical property of water molecule in the muscle. The critical point may be varied by methods of dehydration or sample materials, however, it was found between 28-20% moisture in this experiment.

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