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KMID : 0380619900220060640
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.640 ~ p.645
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Electrophoretic Patterns of Myofibrillar Proteins by Sugar Addition and Heat Treatment
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Abstract
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Changes of the electrophoretic patterns of mvofibrillar proteins by sugar addition 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 typsin $gt;chymotrypsin $gt;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 no 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.
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KEYWORD
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