Abstract
A protein band around that of crosslinked myosin heavy chain (CMHC) was investigated in the SDS-PAGE patterns for Alaska pollack mince dehydrated at 80°C for 4h and Pacific cod mince stored at -20°C for 30 days. The intensity of the band remaining around the top of the electrophoretic gel was increased by the above treatments of the minces. Proteins were extracted with 8M urea -2% SDS -2% 2-mercaptoethanol -20mM Tris-HCI (pH 8.0) from the top 5mm portion of the unstained gel after the SDS-PAGE of the minces. The bands were observed around the top of the gel, 205kDa, and 66kDa in the pattern for the extract from the former mince, and around the top, 170kDa, and 66kDa for that from the latter mince. The relative intensity of the band around the top was lowered by such repetition of extraction and following SDS-PAGE. From the results, it was presumed that myosin heavy chain, 170kDa protein, and 66kDa one were aggregated or confined by the network structure of CMHC in the minces.
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