한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권6호
- /
- Pages.640-645
- /
- 1990
- /
- 0367-6293(pISSN)
당첨가 및 가열처리에 의한 근원섬유 단백질의 전기영동 Pattern 변화
Electrophoretic Patterns of Myofibrillar Proteins by Sugar Addition and Heat Treatment
- Yang, Jong-Beom (Department of Food Technology, Dong Nam Health Junior College) ;
- Yoon, Won-Ho (Department of Food Technology, Seo Il Junior College) ;
- Ko, Myung-Soo (Department of Food Technology, Dong Nam Health Junior College) ;
-
Kim, Chang-Han
(Department of Animal Products Science, Kon Kuk University)
- 발행 : 1990.11.01
초록
우육에 7.5%의 당을 첨가하고
Changes of the electrophoretic patterns of myofibrillar proteins by sugar audition and heat treatment was studied. In the electrophoretic patterns of myofibrills prepared from no sugar added meat, as the intensity of higher molecular weight band such as myosin heavy chain showed a remarkable decrease by heating, that of lower molecular weight band such as actin showed no change. That from sugar added meat showed more remarkable decrease in the intensity of higher molecular weight band than that from no sugar added meat and this tendency was most noticeable in case of glucose addition. The effect of digestion with proteases after sugar addition and heat treatment on the electrophoretic patterns exhibited the descending order of trypsin >chymotrypsin >peptidase. By digestion with these three enzymes at one time myosin produced 27.000 dalton and 32.000 dalton components, and actin showed 16,000 dalton component. in the case of heat treatment, a part of actin was not digested. And in the case of glucose addition the myosin aggregates was not digested with these three enzymes at a time.