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アミノ酸添加魚類筋原繊維の水の状態と温度安定性との関連性


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Title: アミノ酸添加魚類筋原繊維の水の状態と温度安定性との関連性
Other Titles: Relationship between the States of Water and the Thermal Stabilities of Fish Myofibrils in Presence of Amino Acids
Authors: 野崎, 征宣 / 田端, 義明
Authors (alternative): Nozaki, Yukinori / Tabata, Yoshiaki
Issue Date: Mar-1987
Publisher: 長崎大学水産学部
Citation: 長崎大学水産学部研究報告, v.61, pp.15-22; 1987
Abstract: By adding various amino acids of 0.2 mol/kg to carp myofibrils, the relations between the states of water and the thermal stabilities were examined, from the standpoint of the amount of bound water obtained from thermal analysis as to the states of water, considering the rate constant (KD) for inactivation of myofibrillar Ca-ATPase as an index of the myofibrils in quality. The amount of bound water with the myofibrils in case such acidic amino acids as sodium asparaginate and sodium glutamate were added were greater than those in case either other or no amino acids were added; and their KD) values were very small showing high thermal stabilities. The amount of bound water with the myofibrils in case the acidic amino acids of asparagine and glutamine, the basic amino acids of ornithine and lysine, and the neutral amino acids (six kinds) such as glycine were added were greater than those in the case of no amino acid added; and their KD values were smaller than those in the case of no amino acids. The amount of bound water with the myofibrils in case the basic amino acids of arginine and the neutral amino acids (five kinds) such as leucine were added were almost the same as those of no amino acid added, but their kD values were great showing low thermal stabilities. The above-mentioned results suggest that the higher the thermal stabilities of the amino acids, the greater are in most cases the amount of bound water; and the structuralization of the water surrounding myofibrillar proteins due to the added amino acids is an important factor to suppress the denaturation of the myofibrils upon heating.
URI: http://hdl.handle.net/10069/30310
ISSN: 05471427
Type: Departmental Bulletin Paper
Text Version: publisher
Appears in Collections:第61号

Citable URI : http://hdl.handle.net/10069/30310

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