Hisashi Ichikawa

Effect of Amino Acid Addition on the Isosteric Sorption Heat during Dehydration of Fish Myofibrils.

To elucidate the suppressive effects of amino acid on the denaturation of fish myofibrils during dehydration, the water activity and the sorption water content of white croaker myofibrils in the presence of various amino acids at different temperatures were examined, and isosteric sorption heat was calculated on the basis of the Clausius Clapeyron equation.Isosteric sorption heat of the myofibrils increased with the addition of amino acids such as Na-Asp, Na-Glu, Lys, and Ala. It was suggested that amino acids enhance isosteric sorption heat of myofibrillar proteins during dehydration and consequently suppress the dehydro-denaturation of them.