筋肉アルカリ性プロテアーゼ ＶＩＩ かまぼこの火もどりに及ぼすシログチおよびマアジの筋肉アルカリ性プロテアーゼとたんぱく質画分の影響

Abstract

The purified alkaline protease from the white muscle of horse mackerel, Trachurus japonicus, induced the “Himodori” (the collapse of elasticity) phenomenon during the Kamaboko prepara-tion using the white muscle of horse mackerel and of carp, Cyprinus carpio. However, the purified alkaline protease from the white muscle of white croaker, Argyrosomus argentatus, did not induce the “Himodori” phenomenon during the Kamaboko preparation using the white muscle of white croaker and of carp. A fraction obtained from the white croaker muscle which corresponds to the “Himodori-inducing fraction” of the carp white muscle did not induce the “Himodori” phenomenon in Kamaboko preparation using the white muscle of white croaker. However, a elasticity-reducing material was recognized in another fraction from the white croaker muscle. The “Himodori-inducing proteins” from the white muscle of horse mackerel were also obtained in the corresponding fraction from the carp white muscle.