Effects of Sulfhydryl Reagents on Gel Formation of Carp Actomyosin by Heating

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  • 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
  • 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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Abstract

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.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 45 (8), 1023-1025, 1979

    The Japanese Society of Fisheries Science

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