水産動物筋肉タンパク質の変性と制御(総説)
書誌事項
- タイトル別名
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- Denaturation of muscular proteins from marine animals and its control.
- 水産動物筋肉タンパク質の変性と制御
- スイサン ドウブツ キンニク タンパクシツ ノ ヘンセイ ト セイギョ
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It is well-known that there is a striking relationship between the thermostability of myofibrillar Ca-ATPase activity and the environmental temperature at which the fish live. The difference in thermostability among fish species is attributable to physiological adaptation of this enzymes to the environment at the molecular level. Recently, the thermostability of the rod portion of myosin molecule relative to that of its subfragment-1 portion was found to be different among several fish species. This finding may suggest that there exists another species-specific character of fish myosin. Consequently, preventive measures have been taken against the denaturation of myofibrillar protein caused by long-term storage of fish muscle as foodstuff. An actual fruit in the food industry can be realized in the procedure for the production of frozen surimi. The most popular processed seafood in Japan is a surimi-based product (kamaboko). Studies indicate that the heat-induced gelation of salt-ground mince is closely related to the regular reaction between myofibrillar protein and NaCl through the thermal denaturation of myosin in it. Accordingly, it is necessary to conduct kinetic studies on the gel forming reaction, which is a useful approach to understanding the mechanism, and to predict the quality of final gel product.
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 68 (2), 137-143, 2002
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
- 1390001206412692096
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- NII論文ID
- 110003145458
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- NII書誌ID
- AN00193422
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- COI
- 1:CAS:528:DC%2BD38XltFWktb4%3D
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- ISSN
- 1349998X
- 00215392
- http://id.crossref.org/issn/00215392
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- NDL書誌ID
- 6115039
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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
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可