魚肉たん白質の性状に関する研究-I
坐りにおけるたん白質の主鎖動向
1971 年 37 巻 9 号 p. 877-883
詳細
1971 年 37 巻 9 号 p. 877-883
The purpose of this series of our studies is to clarify the mechanisms of the seting (Suwari) and deterioration (Modori) phenomena, which take place in the course of processing of “Kamaboko”.
The present paper deals with changes in the conformation of fish meat protein on setting which is induced by heat treatment of viscous fish meat containing sodium chloride at relatively low temperature (for example 38°).
Physico-chemical constants, i. e. X-ray diffraction pattern, infrared spectrum and optical rotation dispersion curve were measured, obtaining the following results.
1) It was found that the protein related to the setting was actomyosin.
2) No changes in the conformation of polypeptide were observed in either raw meat or ground meat.
3) A small disorder in the arrangement of protein molecules was detected, when meat was ground with sodium chloride, though α-helical structure was retained.
4) A part of the α-structure of polypeptide was transformed into a random coiled one at the advanced stage of setting.
