1987 Fiscal Year Final Research Report Summary

Fundamental Study of Freezing-denaturation of Food Proteins

Research Project

Project/Area Number	61560144
Research Category	Grant-in-Aid for General Scientific Research (C)
Allocation Type	Single-year Grants
Research Field	製造化学・食品
Research Institution	Kyoto University
Principal Investigator	ETSUSHIRO Doi Research Institute for Food Science, Kyoto University, 食糧科学研究所, 助手 (40027181)
Co-Investigator(Kenkyū-buntansha)	NAOFUMI Kitabatake Research Institute for Food Science, Kyoto University, 食糧科学研究所, 助手 (30135610)
Project Period (FY)	1986 – 1987
Keywords	Protein / Ovalbumin / Myosin / Food Proteins / Freezing and Thawing / 非イオン性界面活性剤
Research Abstract	The denaturation of hen egg ovalbumin and rabit skeletal muscle myosin caused by freezing and thawing was measured. The change in theATP ase activity (myosin) and the turbidity (myosin and ovalbumin) were remarkable at lower concentrations of myosine and ovalbumin. The denaturation of both of the proteins was accererated at freezing temperature close to 0 C. The proteins were protected against the denaturation by the addition of non-ionic detergents at 0.2 %. Higher concentration (20 %) of glycerol was necessary to protect the proteins at the same level as 0.2% Tween 20. The cooperative action of glycerol and Tween 20 was observed. The addition of both Tween 20 (0.1 %) and glycerol (1 %) kept the proteins at native condition.