産卵回帰シロサケ筋肉タンパク質の乳化特性
書誌事項
- タイトル別名
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- Emulsifying ability and physicochemical properties of muscle proteins of fall chum salmon Oncorhynchus keta during spawning migration.
- サンラン カイキ シロサケ キンニク タンパクシツ ノ ニュウカ トクセイ
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The emulsifying ability of muscle proteins of spawning chum salmon (skin color; dark) caught upstream was compared with that of pre-spawning chum salmon (skin color; bright) caught at the coastal sea.<br> The extractability of muscle protein was greater at a NaCl concentration above 0.3M in the extractant for pre-spawning salmon and at that above 0.2M for spawning salmon. Emulsifying ability of muscle homogenate increased with the amount of extracted protein, the solubility of myofibrillar protein (Mf-P), and the ratio of Mf-P to total soluble protein. Both Mf-P and sarcoplasmic protein (Sp-P) of spawning fish appeared to have more emulsifying ability than those of pre-spawning fish. The difference of emulsifying ability between Mf-P and Sp-P depended on their physicochemical properties: hydrophobicity, SH group content and viscosity. The excellent emulsifying ability of spawning fish muscle can be attributed to the molecular changes of muscle protein induced by a high protease activity present in the muscle.
収録刊行物
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- 日本水産学会誌
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日本水産学会誌 56 (4), 625-632, 1990
公益社団法人 日本水産学会
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詳細情報 詳細情報について
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- CRID
- 1390001206413224448
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- NII論文ID
- 130001545009
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 3668469
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可