サメ筋原繊維たんぱく質の熱変性に及ぼす尿素およびｐＨの影響

• 橋本 浩二

  北海道大学水産学部生物化学教室

• 錦織 孝史

  北海道大学水産学部生物化学教室

• 新井 健一

  北海道大学水産学部生物化学教室

書誌事項

タイトル別名

• Promoting effect of urea and pH on thermal denaturation of myofibrillar protein from shark.
• サメ キンゲン センイ タンパクシツ ノ ネツ ヘンセイ ニ オヨボス ニョウ

抄録

The myofibril suspension (in 0.16M KCI-40m_M Tris-HCI, 7.5 or 0.16M KCI-40m_M Tris-maleate, pH 5.8) of blue shark and tiger shark was kept at a fixed temperature in the range of 20-45°C with various concentrations of urea and measured for its Ca-ATPase activity with a lapse of time.<br> In the presence of urea, myofibrillar Ca-ATPase of blue shark inactivated in two first order reactions with an early fast rate (k_Df) and subsequently with a slow rate (k_Ds), whereas the inac-tivation of myofibrillar Ca-ATPase of tiger shark fitted by a single exponential with a rate of k_D. Plotting the logarithm of rate constant against the concentration (M) of urea, a linear relation was thus obtained. The slope (D) of the graph of logarithm of rate constant versus urea (M) indicated that myofibrillar protein of blue shark was more susceptible to urea than that of tiger shark.<br> By introducing an increase in the rate constant as a measure of accelerating effect on de-naturation of myofibrillar protein, multiplying effect by the presence of urea (0.3M), the fall in pH (from 7.5 to 5.8) and an increase in temperature was observed for both shark species.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 50 (8), 1431-1438, 1984

  公益社団法人 日本水産学会

キーワード

• Aquatic Science

詳細情報

• CRID: 1390001206412983296
• NII論文ID: 130001543465
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.50.1431
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 2997903
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010292978
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I2997903
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可