Influence of Sodium Chloride on Denaturation of Lyophilized Carp Myofibrillar Protein during Storage

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  • 凍結乾燥筋原繊維たんぱく質の変性に及ぼす食塩の影響
  • 凍結乾燥筋原繊維タンパク質の変性に及ぼす食塩の影響
  • 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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Abstract

The effect of NaCl on the quality change of lyophilized carp myofibrils during storage was examined. Carp myofibrils were ground with 1.5% NaCl or with 1.5% NaCl+0.2% polyphosphates+5% sucrose. The former and the latter mixtures designated as samples A and B, respectively, were then freeze-dried at 60°C, ground into powder, and stored at a relative humidity of 42% for 3 months at 20°C. At suitable intervals, aliquots of the mixtures were taken out and examined as to the quality, using as indexes solubility in 0.6M KCl, relative viscosity and ATPase activity of 0.6M KCl extractable protein, and the total ATPase activity.<br> No protein protective effect was observed with sample A. On the other hand, a marked effect was observed with sample B, which was almost comparable to that shown by the control to which polyphosphates+sucrose had been added. Consequently, it was concluded that NaCl hardly affects the denaturation of lyophilized carp myofibrillar protein.

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