| Project/Area Number |
14560103
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | Nagasaki University |
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Principal Investigator |
TACHIBANA Katsuyasu (2004) Nagasaki University, Faculty of Fisheries, Professor, 水産学部, 教授 (20171712)
槌本 六良 (2002-2003) 長崎大学, 水産学部, 教授 (20080525)
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| Co-Investigator(Kenkyū-buntansha) |
TSUCHIMOTO Mutsuyosi Nagasaki International University, Faculty of Health Management, Professor, 健康管理学部, 教授 (20080525)
NOZAKI Yukinori Nagasaki University, Faculty of Fisheries, Professor, 水産学部, 教授 (90039727)
OSATOMI Kiyoshi Nagasaki University, Faculty of Fisheries, Associate Professor, 水産学部, 助教授 (40253702)
橘 勝康 長崎大学, 水産学部, 教授 (20171712)
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| Project Period (FY) |
2002 – 2004
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| Project Status |
Completed (Fiscal Year 2004)
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| Budget Amount *help |
¥3,300,000 (Direct Cost: ¥3,300,000)
Fiscal Year 2004: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2003: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 2002: ¥1,900,000 (Direct Cost: ¥1,900,000)
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| Keywords | Kamaboko / Himodori / Immuno-electron microscope / Electron microscope / Colloidal gold / Myosin / Actin / Immunoblotting / マエソ / カマボコ / 物性 / 組織 / 抗原性 / 光学顕微鏡 / マダイ |
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| Research Abstract |
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.
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