水産動物肉に関する研究-XIII 凝固性蛋白の中性塩溶液中における溶解度について

志水 寛; 清水 亘

doi:10.2331/suisan.19.753

Studies on Muscle of Aquatic Animals-XIII

On Solubility of Coagulable Protein in Neutral Salt Solutions

Yutaka SHIMIZU, Wataru SIMIDU

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1953 Volume 19 Issue 6 Pages 753-756

DOI https://doi.org/10.2331/suisan.19.753

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Published: October 25, 1953 Received: - Available on J-STAGE: February 29, 2008 Accepted: June 30, 1952 Advance online publication: - Revised: -
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Date of correction: February 29, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : Two maximum points were observed to exist on the solubility curves of fish muscle protein extracted with various salt solutions of different concentrations. Two peaks were also found on the coagulation-temperature curves for the fish muscle solutions extracted with salt solutions of the concentrations at which the solubility curve reached the maximum points. These results suggest two different protein-complexes to exist in a fish muscle. Estimating from the coagulation temperatures of these two proteins, one of them comes under what Furth called a soluble myogenfibrin, and the other corresponds to a myogen. The former protein is much contained in salt solutions of higer concentrations. This fact may be attributed either to the situation that this protein-complex is originally pr_??_sent in any fish muscle and is particularly liable to be extracted with salt solutions of higher concentrations, or to that it is derived secondarily from myogen under influence of salt solutions of higher concentrations.
The effect of various ions examined on the solubility of fish muscle proteins was found to follow the Hofmeister series as follows: I′>Br′>Cl′>SO₄″ in anion, Li ?? >Na ?? >K ?? and Ca¨>Mg¨>Sr¨>Ba¨ in cation.
Right : Two maximum points were observed to exist on the solubility curves of fish muscle protein extracted with various salt solutions of different concentrations. Two peaks were also found on the coagulation-temperature curves for the fish muscle solutions extracted with salt solutions of the concentrations at which the solubility curve reached the maximum points. These results suggest two different protein-complexes to exist in a fish muscle. Estimating from the coagulation temperatures of these two proteins, one of them comes under what Furth called a soluble myogenfibrin, and the other corresponds to a myogen. The former protein is much contained in salt solutions of higer concentrations. This fact may be attributed either to the situation that this protein-complex is originally pr_??_sent in any fish muscle and is particularly liable to be extracted with salt solutions of higher concentrations, or to that it is derived secondarily from myogen under influence of salt solutions of higher concentrations.
The effect of various ions examined on the solubility of fish muscle proteins was found to follow the Hofmeister series as follows: I'>Br'>Cl'>SO₄" in anion, Li ?? >Na ?? >K ?? and Ca¨>Mg¨>Sr¨>Ba¨ in cation.

Date of correction: February 29, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

Two maximum points were observed to exist on the solubility curves of fish muscle protein extracted with various salt solutions of different concentrations. Two peaks were also found on the coagulation-temperature curves for the fish muscle solutions extracted with salt solutions of the concentrations at which the solubility curve reached the maximum points. These results suggest two different protein-complexes to exist in a fish muscle. Estimating from the coagulation temperatures of these two proteins, one of them comes under what Furth called a soluble myogenfibrin, and the other corresponds to a myogen. The former protein is much contained in salt solutions of higer concentrations. This fact may be attributed either to the situation that this protein-complex is originally pr_??_sent in any fish muscle and is particularly liable to be extracted with salt solutions of higher concentrations, or to that it is derived secondarily from myogen under influence of salt solutions of higher concentrations.
The effect of various ions examined on the solubility of fish muscle proteins was found to follow the Hofmeister series as follows: I'>Br'>Cl'>SO₄" in anion, Li ?? >Na ?? >K ?? and Ca¨>Mg¨>Sr¨>Ba¨ in cation.

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