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The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausage a, b
Author(s) -
FUKAZAWA TOSHIYUKI,
HASHIMOTO YOSHIO,
YASUI TSUTOMU
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00404.x
Subject(s) - myofibril , myosin , chemistry , phosphate , ammonium sulfate , biochemistry , chromatography
SUMMARY Components of myofibrillar protein consist mainly of a “heavy” part of myosin B; the existence of small components was recognized in 43‐50% of saturated ammonium sulfate from salting‐out diagrams of native myofibrillar protein. Regarding the increase in the binding quality of sausage that the phosphate addition brought about, the facts are summarized: first, in the native state the effect has been correlated with the action of phosphate in promoting the extraction of protein from intact fibrils; and second, in the denatured state the effect has been correlated with the quantities of “light” components dissociated by ultracentrifugation as result of addition of phosphate. It was shown that the binding properties of sausage bear close relationship to the amount and the nature of myosin A contained and/or liberated in myosin B.