@article{oai:ir.kagoshima-u.ac.jp:00004876,
 author = {日高, 富男 and 斎藤, 要},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {In this paper, we dealt with the enzymic degradation of ATP shown by unpurified
actomyosin fractions prepared from muscle of mackerel, in the following elements, the
amount of inorg. -P, NH_3 and adenosine polyphosphate. The results obtained were
summarized as follows.
In the actomyosin fraction, the activity of AMPdeaminase was distinctly observed
(Fig. 1). Then the amount of NH_3 and inorg. -P in the mixed solution of ATP and
the actomyosin fraction showed comparatively rapid increase at the beginning of the
enzymic reaction (Table 1 and Fig. 2). In this stage, the amount of ATP and ADP
fraction in the same solution showed a reducing tendency (Fig. 3). On the other hand,
when the actomyosin fraction was held at 50°C. for 30 min., the mixed solution showed
no considerable change in amount of inorg. -P and ATP (Table 2 and Fig. 4).
Moreover, the quantity of inosine fraction which was derived from the breakdown
of AMP fraction, increased rapidly in the solution to be almost the same in both case
above mentioned (Fig. 3 and 4).
According to these results, it was considered that the activity of ATPase (ATP⇄ADP+Pi), myokinase (2ADP⇄ATP+AMP) and AMPdeaminase (AMP⇄IMP+NH_3)
was present in the unpurified actomyosin faction of fish muscle., 鮮度良好なサバの筋肉より抽出した未精製のactomyosin区をATPに作用させた場合の分解生成物の変化について検討し次の結果を得た。ATPにactomyosinを作用させるとPi及びNH_3の著しい生成並びにATPとADP区分の明らかな減少が認められたのに対し,加熱処理（50°C,30分間）をしたactomyosin区を作用させた場合はPiの生成及びATP区分の減少は殆んど見られないがADP区分の減少と明らかなNH_3の生成が認められた。しかしadenosine及びAMP区分の脱アミノによるinosineの生成は両反応液とも同様に認められた。以上の結果から魚肉から抽出した未精製のactomyosin区分はATPase,myokinase,AMPdeaminase等の混在する酵素集団と考えられ,各酵素はよく関連してATPの段階的分解に与っている事が推定された。},
 pages = {75--81},
 title = {魚類の肉質変化に関する生化学的研究　XI : 魚肉actomyosin区によるATPの分解},
 volume = {8},
 year = {}
}