高壓處理對吳郭魚肌肉肌凝蛋白及其斷片變性之影響

Abstract

吳郭魚myosin與其斷片(S-1及rod)經加壓處理後觀察其變性之情形。由物理性質測定發現，S-1最易發生凝集，myosin次之，rod最不容易形成凝膠；顯示myosin在凝膠過程中是由S-1先行凝集，再由rod形成網狀結構。由化學性質測定得知，無論是疏水基的暴露或反應硫氫基之減少，都是以S-1之變化最大，其次為myosin。顯示S-1的凝集是因加壓後內部疏水基之暴露造成硫氫基反應而產生雙硫鍵。而在以1,000 atm加壓處理時有明顯的效果，顯示吳郭魚肌肉形成凝膠的臨界壓力是1,000 atm。

The denaturation of tilapia myosin and its fragments (S-1 and rod) by high pressure (500-2,000 atm) was investigated. According to the changes of physical properties, S-1 aggregated the most easily. It indicated that S-1 aggregated at the early stage of myosin gelation, and then formed network structures by rod. After pressurization, the changes of hydrophobicity and reactive SH groups of S-1 were more than myosin and rod. It presented that myosin molecules formed disulfide bonds by S-1s. The pressure started to make myosin gel was about 1,000 atm.