| Budget Amount *help |
¥6,900,000 (Direct Cost: ¥6,900,000)
Fiscal Year 1985: ¥2,300,000 (Direct Cost: ¥2,300,000)
Fiscal Year 1984: ¥4,600,000 (Direct Cost: ¥4,600,000)
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| Research Abstract |
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.
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