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Studies on the distribution of structural proteins in himodori kamaboko by immuno-electron microscopic technique and physical properties

免疫电镜技术研究鲜鱼糕结构蛋白分布及物理性质

基本信息

批准号：
14560103
负责人：
TACHIBANA Katsuyasu
金额：
$ 2.11万
依托单位：
Nagasaki University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2004
项目状态：
已结题

项目摘要

Normal kamaboko (two step heating:40℃120min→90℃30min) and himodori kamaboko (red sea bream:60℃20h→90℃30min, lizard fish:60℃120min→90℃30min) were made from red sea bream and lizard fish. Protein distribution in kamaboko was studied by immuno-electron microscopic technique using anti-myosin, anti-actin or anti-α-actinin serum. Physical properties (gel strength and breaking strength) were decrease in himodori kamaboko from red sea bream (1/2 in gel strength and 1/4 in breaking strength) and from lizard fish (1/3 in both of gel strength and breaking strength). Ultra structure of normal kamaboko from both fish showed homogeneous distribution of difluse smaller particles, however, himodori kamaboko showed many low density parts and aggregated high density particles. Using immuno-electron microscopic technique, many gold particles distributed on diflused part in normal kamaboko, on the other hand, few gold particles distributed on aggregated parts in himodori kamaboko. This phenomenon was specially observed when using anti-myosin serum. Myosin bands on SDS-PAGE and its immunoblotting of himodori kamaboko from both fish resulted on a remarkably lighter color than normal kamaboko.

以真鲷和蜥蜴鱼为原料，分别制作了普通的（40℃ 120 min →90℃ 30 min）和火烧（60℃ 20 h →90℃ 30 min，蜥蜴鱼：60℃ 120 min →90℃ 30 min）鱼糕。用抗肌球蛋白、抗肌动蛋白和抗α-肌动蛋白血清，用免疫电镜技术研究了日本鱼蛋的蛋白质分布。物理性质（凝胶强度和断裂强度）从红鲷（凝胶强度的1/2和断裂强度的1/4）和从蜥蜴鱼（凝胶强度和断裂强度均为1/3）的himodori kamaboko降低。两种鱼的正常鱼糕的超微结构均表现为分散的小颗粒均匀分布，而姬鸟的鱼糕则表现为大量的低密度部分和聚集的高密度颗粒。免疫电镜观察发现，正常骨板的散在部分有较多的金颗粒分布，而姬取骨板的聚集部分有少量的金颗粒分布。当使用抗肌球蛋白血清时，特别观察到这种现象。肌球蛋白带的SDS-PAGE和免疫印迹的himodori kamaboko从两种鱼导致显着较轻的颜色比正常kamaboko。