Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat
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- NAKAMURA Yukinobu
- Japan Meat Science and Technology Institute
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- MIGITA Koshiro
- Department of Food Science and Technology, Nippon Veterinary and Life Science University
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- OKITANI Akihiro
- Department of Food Science and Technology, Nippon Veterinary and Life Science University
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- MATSUISHI Masanori
- Department of Food Science and Technology, Nippon Veterinary and Life Science University
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We examined the mode of IMP and pyrophosphate enhancement of myosin and actin extraction from porcine meat. Extractabilities were determined after homogenates, prepared by adding 9 volumes of 0.3, 0.4, or 0.5 M NaCl solutions containing 0 to 36 mM IMP and 0 to 9 mM tetrapotassium pyrophosphate (KPP) to minced pork, were incubated at 4 °C for 0 or 12 h. Irrespective of the NaCl concentrations, IMP-induced extraction of both proteins increased with increasing extraction time. In contrast, that of KPP did not. When 0.3 M NaCl solutions containing both IMP and KPP were used, the solutions with 1.5 mM KPP showed marked enhancement of IMP-induced myosin and actin extraction. Incorporating these results with our previously published data (Nakamura et al., Biosci. Biotechnol. Biochem., 76, 1611–1615 (2012)), we hypothesized that IMP and KPP have the ability to release thick and thin filaments from restraints in myofibrils, in addition to the ability to dissociate actomyosin into myosin and actin, and that the restraint-releasing ability of IMP is dependent on reaction time and NaCl concentration while that of KPP is not.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 77 (6), 1214-1218, 2013
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390282681456553088
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- NII論文ID
- 10031184683
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- NII書誌ID
- AA10824164
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- COI
- 1:STN:280:DC%2BC3sjhtFWisQ%3D%3D
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 024646938
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- PubMed
- 23748759
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 使用不可