1992 Volume 39 Issue 3 Pages 211-218
The relation between denaturation of fish myofibril added with sugars and unfrozen water by dehydration was studied. Myosin B Ca-ATPase activity was measured as an indicator of the protective effect on denaturation of myofibrils, and the amount of unfrozen water was also determined by applying the technique of differential scanning calorimetry. By the addition of sugars inactivation of myosin B Ca-ATPase activity of myofibril was depressed to a great extent and the amount of unfrozen water increased. The protective effects of various sugars against dehydrated denaturation increased in the following order: disaccharide≥monosaccharide (hexose)> tisaccharide≥monosaccharide (pentose). The amount of unfrozen water increased with this order, showing close relation between unfrozen water and denaturation of myofibrils. The protective effects is considered to be caused by increasing unfrozen water with interaction between sugar and water surrounding the myofibrils. This effect will be largely affected by structural eatures of the sugars.
