加熱による魚肉ミオシンB Mg<sup>2+</sup>-ATPaseの変化と座り
書誌事項
- タイトル別名
-
- Heat changes of myosin B Mg2+-ATPase and "setting" of fish meat paste.
- 加熱による魚肉のミオシンB Mg2+-ATPaseの変化と坐り〔英文〕
- カネツ ニヨル ギョニク ノ ミオシン B Mg2 + ATPase ノ ヘン
この論文をさがす
説明
To clarify the “setting” mechanism of fish muscle paste, the effect of heat on fish muscle myosin B Mg2+-ATPases was examined in connection with the “setting” ability of the meat paste. By heat treatment, the Mg2+-ATPase activity of myosins B showed some increment. This varied by fish species as indicated in the following decreasing order: Alaska pollack and sardine>white croaker, horse mackerel, mackerel, and carp>crucian carp and marlin groups. The myosin-poor fish pastes which were prepared by washing with GUBA-STRAUB solution gave “set” gels (jelly formation) of lower jelly strength. Addition of pyrophosphate promoted the “setting” of black marlin paste, but not of sardine paste. From these results, it is suggested that the “setting” of fish paste is associated with the interaction between myosin and actin.
収録刊行物
-
- 日本水産学会誌
-
日本水産学会誌 44 (12), 1363-1366, 1978
公益社団法人 日本水産学会
- Tweet
キーワード
詳細情報 詳細情報について
-
- CRID
- 1390001206413623552
-
- NII論文ID
- 130001547988
-
- NII書誌ID
- AN00193422
-
- COI
- 1:CAS:528:DyaE1MXhtVaju7k%3D
-
- ISSN
- 1349998X
- 00215392
-
- NDL書誌ID
- 2036033
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可