Effect of Storage Temperature on Freeze Denaturation of Carp Myofibrils with KCl or Nacl.

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  • KClあるいはNaCl存在下におけるコイ筋原繊維の凍結変性に及ぼす貯蔵温度の影響
  • KClあるいはNaCl存在下におけるコイ筋原繊維の凍結変性に及ぼす貯蔵温度の影響〔英文〕
  • KCl アルイワ NaCl ソンザイカ ニ オケル コイ キンゲン センイ ノ

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Abstract

The effect of storage temperature on the freeze denaturation of carp myofibrils with NaCl was compared with that of KCl in the range of -3 ?? -30°C. The amount of unfrozen water was meas-ured by a calorimeter at each storage temperature, and the salt concentration was then calculated. The extent of denaturation was monitored by changes in Ca-, Mg-, and EDTA-ATPase activity, apparent rate constant of freeze inactivation, viscosity, ATP-sensitivity, and soluble actin. These changes reached their maximum levels at -13°C with KCl, and -8 ?? -18°C with NaCl. The apparent rate constant with KCl was less than that with NaCl in the -3 ?? -30°C range. The ex-tent of denaturation increased with a decrease in temperature from -3 to -13°C, and decreased with a decrease in temperature from -13°C to -30°C. These findings show that freeze denaturation above -13°C is caused by the concentration of unfrozen salt solution, while that below -13°C is caused by the decrease in the amount of unfrozen solution.

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