トランスグルタミナーゼによる坐りに関与するいくつかの要因
1991 年 57 巻 3 号 p. 535-540
詳細
1991 年 57 巻 3 号 p. 535-540
The salt-ground meat sols prepared from Alaska pollack and Clupeiformes species are known to set accompanying with closs-linking by covalent bond between myosin heavy chain (MHC), which is supposed to be catalyzed by transglutaminase (TGase) in their muscle. However, TGase activity has recently detected aso in Pacific mackerel and carp muscle, which sols are known to set not through covalent bonding between MHC. So, we presumed the existence of some other factors acting as trigger of TGase, and ascertained that one of those is the concentration of calcium necessary to activate TGase and the other is heat susceptibility of MHC, because unfolding of MHC around 30°C makes TGase possible to catalyze ε-(γ-Glu) Lys bridge between MHC.
