Abstract
Effects of temperature and additives on the stability of actomyosin extracted from skeletal muscle of Israeli carp, Cyprinus carpio nudus, were studied by analyzing free SH-group, ATP-sensitivity and Ca-ATPase activity. The used additives were sucrose, sorbitol, Na-glutamate and L-cysteine. Furthermore, the denaturation constant($K_D$), protective effect(${\Delta}E/M$) and the other thermo-dynamic parameters on protein denaturation are systematically discussed. The actomyosin showed $4.12{\sim}4.68 mg/ml$ in protein concentration, $2.63{\sim}2.93\%$ in ribonucleic acid to the protein, $1:2.20{\sim}2.63$ in the binding ratio of myosin and actin, $4.33{\sim}5.26\%$ in fat content, 109.78 in ATP-sonsitivity, $0.159{\sim}0.201\;{\mu}M-Pi/min/mg-protein$ in Ca-ATPase activity and $3.3{\sim}3.4M/10^5$g-protein in free SH-group content. The first-order rate plots were obtained on the decrease of Ca-ATPase activity and ATP-sensitivity with an increase in temperature, while the free SH-group was increased to $60^{\circ}C$ and decreased rapidly above the temperature. The half-life of Ca-ATPase activity on the actomyosin Ca-ATPase was 280 min at $12^{\circ}C$, 125 min at $20^{\circ}C$, 55 min at $30^{\circ}C$ and 13 min at $40^{\circ}C$, and activation energy, activation enthalpy, activation entropy and free energy of the proteins at $20^{\circ}C$ wene 5,395 cal/mole, 4,814 cal/mole, -40.42 e.u. and 17,626 cal/mole, respectively. The protective effect of the additives on the actomyosin Ca-ATPase showed that the most effective material is $3\%$ sorbitol and followed in the order of $8\%$ Na-glutamate, $1\%$ sucrose and $1\%$ L-cysteine. The actomyosin was more stable at $-30^{\circ}C$ than at $0^{\circ}C$ and $-20^{\circ}C$. and when the additives were used in the low temperature storage, $8\%$ Na-glutamate was the most effective. $3\%$ sorbitol, $1\%$ sucrose and $1\%$ L-cysteine was to become lower in the order.
이스라엘 잉어의 근육 actomyosin의 열안정성과 그 첨가제에 의한 영향을 밝히기 위하여 배육골격근에서 추출한 actomyosin을 시료로 하여 온도의 변화가 actomyosin의 안정성에 미치는 영향을 ATP-감도, 유리 SH기 및 Ca-ATPase 활성도 등을 측정하여 분석하였다. 그리고 sucrose, sorbitol, Na-glutamate 및 L-cysteine등 첨가제의 영향에 대하여는 Ca-ATPase 활성도의 변화를 측정하여 단백질 변성속도당수($K_D$), 단백질변성보호효과(${\Delta}E/M$) 그밖에 열력학적 제상수를 계산 비교하였다. 실험결과를 요약하면 다음과 같다. 1. 배육골격근에서 추출한 이스라엘 잉어 actomyosin은 단백질농도 $4.12{\sim}4.68mg/ml$, 핵산의 함량 $2.63{\sim}2.9%$, actin과 myosin의 결합비 $1:2.20{\sim}2.63$, 지질의 함량 $4.33{\sim}5.26\%$, ATP-감도 109.78, Ca-ATPase 활성 $0.159{\sim}0.201\;{\mu}M-Pi/min/mg-protein$, 유리 SH 기 함량 $3.3{\sim}3.4M/10^5g-protein$ 이었다. 2. Ca-ATPase활성 및 ATP-감도는 온도가 상승 함에 따라 1차반응적으로 감소하였고, 유리 SH기는 $60{\circ}C$ 까지는 증가하다가 그 이후는 급격히 하강하였다. 3. 가열온도상승에 따른 Ca-ATPase 활성의 반감 시간은 $12^{\circ}C$ 일때 280분, $20^{\circ}C$ 일 때 125분, $30^{\circ}C$일때 55분, $40^{\circ}C$ 일때 13분이었으며 $20^{\circ}C$에서 활성화에너지는 5,395 cal/mole 활성화엔탈피는 4,814cal/mole, 활성화엔트로피는 -40.42 e.u, 자유에너지 값은 17,626cal/mole이었다. 4. 당 및 아미노산중에서 가열에 대하여 변성보호효과가 높은 것은 $3\%$ sorbitol이었으며, $8\%$ Na-glutamate, $1\%$ sucrose, $1\%$ L-cysteine의 순으로 낮아졌다. 5. 저온저장시 actomyosin이 가장 안정한 온도는 $-30^{\circ}C$이었으며, $0^{\circ}C,\;-20^{\circ}C$ 순으로 불안정하였다. 또한 $-20^{\circ}C$ 일 때의 첨가제에 의한 냉동변성보호효과는 $8\%$ Na-glutamate가 가장 좋았고 $3\%$ sorbitol, $1\%$ sucrose, $1\%$ L-cysteine의 순으로 효과가 떨어졌다.
(Department of Nutrition and Food Science, National Fisheries University of Pusan)