Studies on “Green” Tuna-IV
Effect of Cysteine on Greening of Myoglobin in the Presence of Trimethylamine Oxide
1967 Volume 33 Issue 9 Pages 839-842
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1967 Volume 33 Issue 9 Pages 839-842
To find out an additional factor participating in greening of Mb with TMAO, effects of egg albumin, cysteine and some other reducing substances were examined. The mixed solution was heated under anaerobic condition and color of the precipitate and filtrate was observed on the green tinge. The results obtained are as follows:
1. Egg albumin caused greening to some extent and cysteine the most intense greening. Glutathione, thioglycolic acid and hydrogen sulfide also induced a slight greening but were not so effective as cysteine. Ascorbic acid and sodium hydrosulfite were ineffective.
2. The natural “green” tuna could be represented by a model system consisting of Mb, TMAO and cysteine.
