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No.20 (1973/12) >

 
Title :豚筋肉中に存在する蛋白分解酵素について(畜産学科)
Title alternative :Studies of the Proteolytic Enzymes in Porcine Muscle (Department of Animal Husbandry)
Authors :本郷, 富士弥
Authors alternative :Hongo, Fujiya
Issue Date :1-Dec-1973
Abstract :筋肉中に存在する蛋白分解酵素の基本的な性質を知るために, 新鮮な豚筋肉抽出液の酵素作用をその活性を中心として調査した。その結果,インキューベートした時間に対しては8時間までほぼ直線的に増加し, その後はゆるやかな増大が認められた。至適温度は, 40℃附近に認められた。pHと酵素作用の関係については, 数回くり返し行なったが, pH3.5附近および6附近で活性が大であった。防腐剤を入れないと, 使用する緩衝液(例えばトリス緩衝液)によつては, pH8附近にも強い活性が認められた。pH3.5附近で作用する酵素は, 2%塩化カリウム,pH6附近のものは,抽出最初のpHが4(塩酸使用)の抽出液を用いた場合に酵素液のmgN当りの活性が強かった。さらに,pH3.5で作用する酵素は,硫安40∿60%胞和の区分に多く,pH6附近では, 20%区分に多いことが認められた。
To know the fundamental properties of proteolytic enzymes existing in muscle, the enzymic action of the fresh porcine muscle extraction liquid was studied principally as to its activity. As a result, with respect to incubation time, a nearly linear increase was observed up to 8 hours and a gentle increase thereafter. The optimum temperature was found in the vicinity of 40℃. Concerning the relation between pH and enzymic action, as a result of experiment repeated several times, a strong activity was found in the vicinity of pH 3.5 and pH 6.0. When no preservative was applied, a strong activity was also found at and around pH 8.0 depending on the buffer solution used (Tris-buffer, for instance). Enzymes acting at or near pH 3.5 and pH 6.0 showed a strong activity per mgN of enzyme solution when 2% potassium chloride and extraction liquid with an initial pH of 4.0 (using hydrochloric acid) were employed, respectively. Further, enzymes acting at or near pH 3.5 were found more in the fractions of 40-60% saturation with ammonium sulfate and enzymes acting at or near pH 6.0,more in the 20% fraction.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4435
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.20 p.213 -228
Appears in Collections:No.20 (1973/12)

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