EFFECT OF PRESSURE TREATMENT ON ACTOMYOSIN ATPASES FROM FLYING FISH AND SARDINE MUSCLES

被引：21

作者：

KO, WC

TANAKA, M

NAGASHIMA, Y

TAGUCHI, T

AMANO, K

机构：

[1] Dept of Food Science & Technology, Tokyo University of Fisheries, Tokyo, 108, 4-5-7 Konan, Min-ato-ku

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05275.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of pressure treatment (1 atm approximately 5000 atm) on flying fish and sardine actomyosin ATPases was studied from the standpoint of interaction between myosin and actin. The activities of actomyosin Mg-ATPases markedly decreased and those of the EDTA-ATPases rapidly increased with prolonged pressure treatment at 3000 atm and 5000 atm. Changes in activities of F-actin plus pressure-treated myosin Ca-ATPases showed results similar to those of pressure-treated actomyosin Ca-ATPases, while myosin plus pressure-treated F-actin resulted in decreased Mg-ATPase activity and increased EDTA-ATPase activity.

引用

页码：338 / 340

页数：3

共 13 条

[1] EFFECT OF HIGH-PRESSURE DURING HEAT-TREATMENT ON THE WARNER-BRATZLER SHEAR FORCE VALUES OF SELECTED BEEF MUSCLES [J].