凍結乾燥筋原繊維タンパク質の変性に及ぼすグルタミン酸ナトリウムの影響

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タイトル別名
  • 凍結乾燥筋原繊維たんぱく質の変性に及ぼすグルタミン酸ナトリウムの影響
  • Influence of Sodium Glutamate on the Protein Denaturation of Lyophilized Carp Myofibrils during Storage
  • トウケツ カンソウ キンゲン センイ タンパクシツ ノ ヘンセイ ニ オヨボス

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抄録

The effect of sodium glutamate of various concentrations on the quality change of lyophilized myofibrils during storage was examined. Myofibrils from live carp, Cyprinus carpio, were ground with sodium glutamate. The mixtures were freeze-dried at 35°C, ground into powder, packed in 0.03mm thick polyethylene bags, and stored for 3 months at 20°C. At suitable intervals, aliquots of the mixtures were taken out and examined as to quality, using as indexes solubility in 0.6M KCl, relative viscosity and ATPase activity of the 0.6M KCl extractable protein, and the total ATPase activity.<br> Immediately after freeze-drying, the higher the concentrations of the sodium glutamate, the larger the ATPase activity that was shown. The optimum concentrations of sodium glutamate for the protein protective effect during storage seemed to be about 3 per cent on a wet basis before freeze-drying. In comparison with sucrose, as control, however, the protein protective effect observed with sodium glutamate was less.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 45 (6), 733-736, 1979

    公益社団法人 日本水産学会

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