Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 3
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- Pages.173-180
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- 1986
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- 0367-6293(pISSN)
Comparison of Biochemical Characteristics of Myofibrillar Proteins from Red Muscle and White Muscle
Red muscle과 White muscle의 근원섬유단백질의 특성의 비교
- Yang, Ryung (Department of Food engineering, College of Engineering, Yonsei University) ;
- Shin, Wan-Chul (Department of Food engineering, College of Engineering, Yonsei University) ;
- Oh, Doo-Whan (Department of Food engineering, College of Engineering, Yonsei University) ;
- Jhin, Hong-Seung (Department of Food engineering, College of Engineering, Yonsei University) ;
- Kim, Kee-Tae (Department of Food engineering, College of Engineering, Yonsei University)
- 양융 (연세대학교 공과대학교 식품공학과) ;
- 신완철 (연세대학교 공과대학교 식품공학과) ;
- 오두환 (연세대학교 공과대학교 식품공학과) ;
- 진홍승 (연세대학교 공과대학교 식품공학과) ;
- 김기태 (연세대학교 공과대학교 식품공학과)
- Published : 1986.06.01
Abstract
To investigate on the biochemical characteristics of muscle fiber, myofibrils and actomyosins were prepared front red muscle and white muscle, and their ATPase activities and SDS-polyacrylamide gel electrophoretic patterns were compared. Also biochemical characteristics of bovine muscle were compared with those of chicken muscle for the detection of species characteristics. SDS-polyacrylamide gel electrophoretic analysis indicated that red muscle contained nlore 30K component of myofibril than white muscle. Differences in KCI concen-tration dependency of actomyosin ATPase activities and ATPase activity-pH cone were observed, when bovine muscle were compared with chicken muscle.
근섬유의 생화학적 특성을 규명하기 위하여 red muscle과 white muscle로 부터 myofibril과 actomyosin을 각각 조제하고 그 생물활성 및 SDS-polyacrylamide gel전기 영동상을 비교하였다. 또한 동물의 중류에 따른 특성의 차이를 알아보기 위하여 소의 근육과 닭의 근육을 비교하였다. Myofibril의 SDS-polyacrylamide gel 전기 영동상으로 부터 red muscle은 white muscle보다 30K성분의 함량이 높다는 사실을 알았다. 소의 근육과 닭의 근육은 actomyosin ATPase활성의 이온강도의존성 및 ATPase activity-pH curve에서 차이를 보였다.
Keywords