サバ筋原繊維の加熱変性に対するアミノ酸類および糖類の協同保護効果
書誌事項
- タイトル別名
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- Cooperative Protective Effects of Amino Acid and Sugar against Heat Denaturation of Chub Mackerel Myofibrils
- サバ キンゲン センイ ノ カネツ ヘンセイ ニ タイスル アミノサンルイ オ
- 公開日
- 1982
- 資源種別
- journal article
- DOI
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- 10.2331/suisan.48.219
- 公開者
- 公益社団法人 日本水産学会
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説明
The protective effect of amino acid and joint protective effects of various mixtures, which included sorbitol, sucrose, Na-Glu, Na-Asp, or Gly, on the thermal stability of chub mackerel myofibrils have been studied. The first order rate constant (kD) for inactivation of myofibrillar Ca-ATPase was determined in each case.<br> Plotting the logarithm of kD against the concentration (M) of amino acid, a single linear relation was obtained for Gly, Ala, and β-Ala, whereas a linear relation with two steps was found for Na-Glu and Na-Asp. The slope (E) of the graph of log kD versus molarity of amino acid revealed that the protective effect against the denaturation of myofibrils becomes lowerin the order of: Na-Glu (0-0.75M), Na-Asp (0-0.75M), Gly=Ala=β-Ala (0-1.5M), Na-Glu (0.75-2.5M), Na-Asp (0.75-2.5M), Pro (0-1.25M), Gln=Asn (0-0.2M). Arginine. histidine and glycylglycine were ineffective.<br> The decreases in log kD, showed that the protective effects against the denaturation of myofibrils were nearly addivtive for all pair combination selected from among Na-Glu, Na-Asp, Gly, sorbitol and surose.<br> The effect of amino acid and the cooperating effect of the studied mixtures were practically unchanged over the temperature range (25-45°C) at which the myofibrils were treated.
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 48 (2), 219-226, 1982
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
- 1390282681387976576
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- NII論文ID
- 130001547062
- 10021720309
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- NII書誌ID
- AN00193422
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- ISSN
- 1349998X
- 00215392
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- NDL書誌ID
- 2440407
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- 本文言語コード
- ja
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- 資料種別
- journal article
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- データソース種別
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- JaLC
- IRDB
- NDLサーチ
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
