Premium
Inhibition of the Denaturation by Salt of Myosin in Baltic Herring
Author(s) -
LINKO R. R.,
NIKKILÄ O. E.
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.tb00803.x
Subject(s) - chemistry , denaturation (fissile materials) , sodium , herring , alkali metal , solubility , phosphate , inorganic chemistry , dissociation (chemistry) , chloride , aqueous solution , salt (chemistry) , myosin , chromatography , biochemistry , nuclear chemistry , organic chemistry , fishery , biology , fish <actinopterygii>
SUMMARY Solubility measurements have shown that the “myosin” of Baltic herring is denatured rapidly in situ even in a 2% sodium chloride solution at 0°C. This denaturation is inhibited by various alkali phosphates and citrate. A higher concentration of sodium chloride requires a higher concentration of phosphate to prevent denaturation by the former. This action of alkali phosphates varies with the pH of the solution, probably as a consequence of changes in the net charge of the proteins and in the dissociation of the phosphates. Possible mechanisms of the inhibiting effect of the phosphates and citrates on the denaturation by sodium chloride are discussed.