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.

我们先前研究了几种鱼类肌原纤维ATP水解速率的温度依赖性，发现该酶对鱼类所处的热环境具有较高的催化效率和规律性。进一步研究发现，不同鱼类肌纤维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。本文对几种鱼类肌原纤维蛋白的反应方式、反应速率及变性的分子机制进行了研究，以期为其作为食品的有效储藏和加工提供有利条件。进一步研究了温度、pH等影响因素对变性反应速率的影响及其分子机理。本研究的研究内容如下：1。储存过程中的变性及其调控；研究了温度、pH、细胞质成分（尿素）和食品添加剂（糖和聚合磷酸盐）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研究了肉末在高浓度NaCl浸泡、咸鱼酱孵育、咸鱼片或肉末脱水过程中肌纤维膜蛋白变性速率的变化及其分子机制。本研究结果对鱼肌肉作为食品原料的保存和利用鱼肌肉加工食品的技术改进具有很高的参考价值。