Gelation mechanism of fish proteins.

鱼蛋白的凝胶机制。

• 批准号: 06660267
• 负责人: TSUCHIYA Takahide
• 金额: $ 0.45万
• 依托单位: Sophia University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06660267/
• 关键词: Fishes; Myosin; Jelly strength; alpha-helix; DSC; fluorescence intensity; 動的粘弾性; 弾性成分; ゲル; アクトミオシン; 貯蔵弾性率; 損失弾性率

Participation of the alpha-helix in setting was investigated using circular dichroism, DSC and Rheometer.1)Thermal stability of myosin from several species of fish adapted to different environmental temperatures has been studied by using differential scanning calorimetery, fluorescence intensity and circular dichroism.2)The temperature range of the sharp decrease in the alpha-helical content agreed very closely with that of the endothermic peaks.3)The structure of fish myosin was much more unstable than that of rabbit.4)The alpha-helicity of the actomyosin from several species of fish decrease during incubation at 30ﾟC or at 40ﾟC.5)The extent and pattern of decrease different among species.6)When rate of decrease was plotted vs rate of increase in strength of gel preincubated at 30ﾟC or 40ﾟC, the two factors correlated closely.From 1)-6), we propose that the unfolding of alpha-helix of fish myosin initiated setting.

利用圆二色谱、差示扫描量热仪和流变仪研究了α-螺旋在沉降中的作用。1）利用差示扫描量热仪研究了几种鱼类肌球蛋白在不同环境温度下的热稳定性，荧光强度和圆二色性。2）α-螺旋含量急剧下降的温度范围与吸热峰的温度范围非常接近。在30 ℃或40 ℃孵育过程中，几种鱼的肌动球蛋白的α螺旋度都有所下降。5）不同种类的肌动球蛋白的α螺旋度下降的程度和方式不同。6）将30 ℃或40 ℃孵育的肌动球蛋白的α螺旋度下降率与凝胶强度增加率作图时，从1）-6）中，我们推测鱼肌球蛋白α-螺旋的解折叠启动了沉降。

项目成果

M.Ogawa et.al.: "Thermal stability of a-helical structure of fish myosin rods" Comp.Biochem.Physiol.94. 367-370 (1995)

M.Okawa 等人：“鱼肌球蛋白棒的α-螺旋结构的热稳定性”Comp.Biochem.Physiol.94。

M. Ogawa et. al.: "Thermal stability of a-herical structure of fish myosin rods" Comp. Biochem. Physiol.94. 367-370 (1995)

M.小川等。

中島 滋,他: "DHA高含有魚油のラット肝油滴への影響" 日本水産学会. 61. 769-770 (1995)

Shigeru Nakajima 等人：“富含 DHA 的鱼油对大鼠肝脏油滴的影响”日本水产科学会 61. 769-770 (1995)。

T.Sano et.al.: "Carp Natural Actomyosin" J.Food Sci.59. 1002-1008 (1994)

T.Sano 等人：“鲤鱼天然肌动球蛋白”J.Food Sci.59。

M.Ogawa et.al.: "Structural Changes of Carp Myosin during Heating" Fisheries Sci.60. 723-727 (1994)

M.Okawa 等人：“加热过程中鲤鱼肌球蛋白的结构变化”Fisheries Sci.60。