Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 6
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- Pages.862-867
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- 1988
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- 0367-6293(pISSN)
Study on the Thermostability of Contractile Myofibrillar Proteins from Fish Species
어류의 수축성 근섬유단백질의 열안정성에 관한 연구
- Yang, Ryung (Department of Food Engineering, Yonsei University) ;
- Hong, Sang-Pill (Department of Food Engineering, Yonsei University) ;
- Shin, Wan-Chul (Department of Food and Nutrition, University of Ulsan) ;
- Song, Jae-Chul (Department of Food and Nutrition, University of Ulsan)
- Published : 1988.12.01
Abstract
Myofibrillar proteins were prepared from cold(pollack, salmon) and warm current fish(shark), and their thermostabilities were compared. Thermodynamic data for inactivation of myofibrillar proteins, such as D-value, Kd-value, revealed that thermostability of myofibrillar proteins from warm current fish was higher than that from cold current fish.
한류성어류(연어, 명태)와 난류성어류(상어)의 열변성과 pH의 상관성에 있어서는 서식하는 환경온도에 관계없이 어류의 근원섬유단백질의 ATPase는 pH