抄録
Surface hydrophobicity of myofibrillar proteins from fishes and warm blooded animals was generally increased by freezing at -20℃ for 1-2 days. This increment was remarkable as to the sorts of proteins,in the order of myosin, actomyosin and actin, and remarkable as to species, in the order of white muscles fishes, the pink muscles fishes, and red muscles fishes or warm blooded animals. Such increase was, however, depressed by the addition of cryoprotective substances such as sucrose or sodium glutamate.
