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Effect of Linolenic, Linoleic, and Oleic Acids on Measuring Protein Extractability from Cod Skeletal Muscle with the Solubility Test
Author(s) -
ANDERSON MARGARET L.,
KING FREDERICK J.,
STEINBERG MAYNARD A.
Publication year - 1963
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.1365-2621.1963.tb00198.x
Subject(s) - solubility , chemistry , extraction (chemistry) , oleic acid , chromatography , linoleic acid , skeletal muscle , linolenic acid , biochemistry , fatty acid , food science , organic chemistry , biology , endocrinology
SUMMARY It has been assumed that the protein‐solubility test is a measure of the amount of protein denatured in situ during frozen storage of fish muscle. This study shows, however, that the quantity of protein extracted from fresh cod muscle is reduced if C 18 fatty acids are added to the extracting medium. The possibility is discussed that insolubilization occurs during extraction as a result of interaction between protein and fatty acid.