南極産オキアミ筋原繊維Ca-ATPaseの温度安定性

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タイトル別名
  • 南極産オキアミ筋原繊維Ｃａ‐ＡＴＰアーゼの温度安定性
  • Thermo-stability of Myofibrillar Ca-ATPase of Antarctic Krill
  • ナンキョクサン オキアミ キンゲン センイ Ca ATPase ノ オンド ア

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The myofibrils were successfully prepared from frozen surimi of Antarctic krill by the ordinary method of KATOH et al., when the operations were performed at 0-4°C throughout and finished within an hour.<br> The specific Ca-ATPase activity of this myofibrils preparation rapidly decreased even during icedstorage. Such inactivation of Ca-ATPase was found to be effectively prevented by adding 1.5M monosodium glutamate (or sorbitol) to the preparation.<br> The maximal activity of myofibrillar Ca-ATPase was observed at about 17°C for krill. It was a low temperature compared with those observed for fishes and whale; 30°C for Alaska pollack, 36°C for sardine, and 47°C for little piked whale.<br> From the first order inactivation rate constants (KD) of myofibrillar Ca-ATPase at various tempera-tures, linear ARRHENIUS plots were illustrated for krill, grenadier, Alaska pollack, sardine, and little piked whale in the temperature ranges of 5-25°C, 10-30°C, 15-35°C, 25-40°C, and 36-50°C, respectively.<br> The KD values of myofibrillar Ca-ATPase of krill in the presence of sorbitol at various tempera-tures were also measured. The linear plots of log KD versus 1/T, supported that the thermo-stabilities of krill myofibrils with 1.5, 2.0, and 3.0M t sorbitol were comparable to those of grenadier, Alaska pollack, and Pacific mackerel myofibrils, respectively.<br> The significance of this result was discussed in relation to the rapid deterioration of Antarctic krill meat after the catch.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 45 (11), 1453-1460, 1979

    公益社団法人 日本水産学会

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