南極オキアミ筋原繊維たんぱく質の熱変性と糖の保護効果

• 大泉 徹

  北海道大学水産学部生物化学教室

• 中村 将俊

  北海道大学水産学部生物化学教室 日本缶詰検査協会清水検査所

• 橋本 昭彦

  北海道大学水産学部生物化学教室 株式会社紀文・研究所

• 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

• Thermal Denaturation of Myofibrillar Protein of Antarctic Krill and Protective Effect of Sugar
• ナンキョク オキアミ キンゲン センイ タンパクシツ ノ ネツ ヘンセイ ト

抄録

A fresh muscle immediately after the catch of Antarctic krill Euphausia superba was subjected to prepare myofibrils suspension (Mf). The KCI concentration and pH dependencies of its Ca-ATPase activity were found to be similar to those of Mf Ca-ATPase from the frozen surimi of Antarctic krill, although a higher specific activity was estimated to that of fresh muscle.<br> The effect of sugar (0.25-3.0M) on the thermal denaturation (10-35°C) of Mf was studied in terms of the rate constant (K_D) for inactivation of Ca-ATPase. The following results were obtained: (a) By extrapolating the linear plot of log K_D vs. sorbitol (M) to the intercept of ordinate, the theoretical values of K_D in the absence of sorbitol at various temperatures were obtained. (b) By increasing the concentration (M) of sorbitol, all of thermodynamic parameters for the inactivation were increased, though the proportions of ΔH^≠ and ΔS^≠ varied considerably and ΔG^≠ varied somewhat. (c) The protective effect of sugar and sugar alcohol against the inactivation become lower in the order of lactitol, sucrose, sorbitol and glucose. These trends were exactly identical with those observed against the thermal denaturation of chub mackerel Mf.

収録刊行物

• 日本水産学会誌

  日本水産学会誌 49 (6), 967-974, 1983

  公益社団法人 日本水産学会

キーワード

• Aquatic Science

詳細情報

• CRID: 1390282681388483072
• NII論文ID: 130001543915
• NII書誌ID: AN00193422
• DOI: 10.2331/suisan.49.967
• ISSN: 1349998X
• ISSN: 00215392
• NDL書誌ID: 2595942
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030271876
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I2595942
• 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