Nakamura Yukinobu, Migita Koshiro, Okitani Akihiro, Matsuishi Masanori
Association of Meat Science and Technology Institute, 1-5-6 Ebisu, Tokyo 150-0013, Japan.
Biosci Biotechnol Biochem. 2012;76(9):1611-5. doi: 10.1271/bbb.110793. Epub 2012 Sep 7.
We examined the effects of nucleoside monophosphates on the dissociation of actomyosin into myosin and actin. GMP was effective only among GMP, CMP, dTMP, and UMP. Hence we concluded that purine-based nucleoside monophosphates such as GMP, AMP, and IMP are effective, incorporating this with our previous results (Okitani A et al., Biosci. Biotechnol. Biochem., 72, 2005-2011 (2008)). Then we examined whether IMP enhances the extraction of myosin and actin as well as pyrophosphate (KPP), using homogenates of pork with 9 volumes of 0.3, 0.4, and 0.5 M NaCl solutions containing 0-36 mM IMP or 0-9 mM KPP. Maximum extractability, about 70% for both proteins, was attained by means of NaCl solutions containing 36 mM IMP. These values were comparable to the maximum values, about 90% for myosin and 50% for actin, attained by means of solutions containing 9 mM KPP. Hence we concluded that IMP enhances the extraction of myosin and actin from porcine meat.
我们研究了核苷单磷酸对肌动球蛋白解离为肌球蛋白和肌动蛋白的影响。在鸟苷单磷酸（GMP）、胞苷单磷酸（CMP）、脱氧胸苷单磷酸（dTMP）和尿苷单磷酸（UMP）中，只有GMP具有效果。因此，结合我们之前的研究结果（冲谷A等人，《生物科学、生物技术与生物化学》，72卷，2005 - 2011页（2008年）），我们得出结论，像GMP、腺苷单磷酸（AMP）和次黄苷单磷酸（IMP）这类基于嘌呤的核苷单磷酸是有效的。然后，我们使用含有0 - 36 mM IMP或0 - 9 mM焦磷酸钾（KPP）的0.3、0.4和0.5 M氯化钠溶液与猪肉匀浆，研究IMP是否能增强肌球蛋白、肌动蛋白以及焦磷酸（KPP）的提取。通过含有36 mM IMP的氯化钠溶液可实现两种蛋白质约70%的最大提取率。这些值与通过含有9 mM KPP的溶液获得的肌球蛋白约90%、肌动蛋白约50%的最大值相当。因此，我们得出结论，IMP能增强从猪肉中提取肌球蛋白和肌动蛋白的能力。
