The inhibition to serine and cysteine type proteases and the suppression of modori in walleye pollack salt meat paste by sarcoplasmic protein from various fish meats

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  • 魚肉水溶性画分のプロテアーゼ阻害活性並びにスケトウダラ冷凍すり身の戻り抑制効果
  • ギョニク スイヨウセイ カクブン ノ プロテアーゼ ソガイ カッセイ ナラビニ スケトウダラ レイトウ スリミ ノ モドリ ヨクセイ コウカ

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Abstract

  The fish (five species of surface fish and five species of bottom fish) caught off Kochi Prefecture were used for preparing the sarcoplasmic proteins. These were fractionated with ammonium sulfate. Inhibiting ability of each fraction to serine protease and cysteine protease was examined. The 50-60% saturated fraction (Sp-60) in all species showed inhibition to serine protease and that in six species to cysteine protease. In order to examine the inhibitory effect of Sp-60 on modori and protein molecular behavior around 40°C, Sp-60 was added to walleye pollack frozen surimi gels. Sp-60 from every fish species except spotted-tail grinner inhibited modori and degradation of myosin heavy chain, though the inhibiting degree varied with species. Sp-60 of bottom fish, especially of redbanded searobin and longwing searobin, was more effective than that of surface fish.<br>

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