Separation from Jellied Yellowfin Tuan Meat of the Protease Responsible for Jellification

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  • マグロ類ジェリーミートに関する研究　Ｖ　　キハダマグロジェリーミートからのジェリー化原因プロテアーゼの分離
  • キハダマグロジェリーミート カラ ノ ジェリーカ ゲンイン プロテアーゼ ノ

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Proteases in the jellied meat of yellowfin tuna Thunnus albacores were separated into three fractions, designated J-I, J-II-1 and J-II-2, by a method which consists of ion-exchange chromatography and gel-filtration. Fraction J-II-2 was found to correspond to cathepsin D, which is normally present in the muscle. The protease activity of fraction J-II-1 was negligible, whereas that of J-I, a thiol protease, was much higher.<br> It was demonstrated that J-I jellified the freeze-dried normal yellowfin tune meat at 25°C and pH 5.8, while cathepsin D did not jellify the meat at all under the same conditions. Neither J-I protease activity nor any spores of a sporozoa Hexacapsula neothunni were detected in the dark meat which was not jellified.<br> These findings suggest that J-I protease, possibly secreted from the sporozoan parasite, is mainly responsible for the jellification of yellowfin tuna meat.

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