コイアクトミオシンの加熱ゲル形成に及ぼすＳＨ試薬の影響

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タイトル別名
  • Effects of Sulfhydryl Reagents on Gel Formation of Carp Actomyosin by Heating
  • コイアクトミオシン ノ カネツ ゲル ケイセイ ニ オヨボス SH シヤク ノ

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The effects of two sulfhydryl reagents, N-ethylmaleimide and p-chloromercuribenzoate, on the gel formation of carp actomyosin by heating were examined in order to clarify the participation of the sulfhydryl groups in the gel formation.<br> It was found that the rigidity modulus of the gels formed at 40 and 80°C was decreasedby adding the sulfhydryl reagents to the actomyosin solution and that the gels containing the reagents were more soluble in 8M urea solution than the control gel.<br> These results indicate that the sulfhydryl groups participate in the gel formation of carp actomyosin by heating at 40 and 80°C and also suggest that the sulfhydryl groups of actomyosinin fish meat participate in the gel formation of the meat paste by heating.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 45 (8), 1023-1025, 1979

    公益社団法人 日本水産学会

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