한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권6호
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- Pages.862-867
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- 1988
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- 0367-6293(pISSN)
어류의 수축성 근섬유단백질의 열안정성에 관한 연구
Study on the Thermostability of Contractile Myofibrillar Proteins from Fish Species
- 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)
- 발행 : 1988.12.01
초록
한류성어류(연어, 명태)와 난류성어류(상어)의 열변성과 pH의 상관성에 있어서는 서식하는 환경온도에 관계없이 어류의 근원섬유단백질의 ATPase는 pH
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.