Denaturation and Its Regulation of Muscular Protein in Marine Animals induced by Storage and Processing as Foodstuff.

食品储存和加工引起的海洋动物肌肉蛋白变性及其调控。

• 批准号: 59470114
• 负责人: ARAI Ken-ichi
• 金额: $ 4.42万
• 依托单位: Hokkaido University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1984
• 资助国家: 日本
• 起止时间: 1984 至 1985
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-59470114/
• 关键词: Fish Muscular Protein; Heat Denaturation; Freeze Denaturation; Salt induced Denaturation; Storage; Processing as Foodstuff; 塩変性

We have previously studied on temperature dependence of the rate of ATP hydrolysis of myofibrils from several fish species and found that there is an evolutionary response of this enzyme to attain the high catalytic and regularoty efficiencies to thermal environment at which fish live. It was further found that difference in thermo stability of myofibrillar ATPase activity among fish species was caused by such physiological adaptation of this enzyme to environ ment at the molecular level.For the purpose of finding out a useful conditions for the efficient storage and processing as foodstuff, we tried to investigate on the mode and rate of reaction as well as on the molecular mechanism of denaturation of myofibrillar protein from several fish species. It was further investigated on the effects of some influencing factors such as temperature, pH, etc on the rate of denaturation reaction and molecular mechanism of it.The reaearch performed in present study was as follows:1. Denaturation and its regulation during storage; The effects of temperature, pH, cytoplasmic components such as urea, and food additives such as sugars and polymerized phosphate salts on the reaction rate of denaturation of myofibrillar protein were investigated.2. Denaturation and its regulation during processing as foodstuff; During soaking of the mince in high concentration of NaCl, incubation of salted fish paste, and dehydration of salted fish fillet or mince, changes in the rate of denaturation and molecular mechanism of myofi brillar protein were investigated.The results were supposed to be highly available for preservation of fish muscles as food materials and for improvement of the technique for processing foodstuff from these materials.

我们以前研究了几种鱼类肌原纤维ATP水解速率的温度依赖性，发现这种酶对鱼类生活的热环境具有高催化和调节效率的进化反应。进一步研究发现，不同鱼类肌原纤维ATP酶活性的热稳定性差异是由于该酶在分子水平上对环境的生理适应所致。本研究试图探讨几种鱼类肌原纤维蛋白变性的反应方式、反应速率及分子机制。进一步研究了温度、pH值等因素对变性反应速率的影响及其分子机理。贮藏过程中的变性及其调控研究了温度、pH值、尿素等细胞质组分以及糖和多聚磷酸盐等食品添加剂对肌原纤维蛋白变性反应速率的影响.食品加工过程中的变性及其调控在高浓度NaCl中浸泡鱼糜、腌制鱼酱的孵育以及腌制鱼片或鱼糜的脱水过程中，研究了肌丝蛋白质的变性速率变化及其分子机理，为鱼肉的保鲜和加工工艺的改进提供了依据从这些材料中提取食物。