Premium
THE EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEM
Author(s) -
KLEMENT J. T.,
CASSENS R. G.,
FENNEMA O. R.
Publication year - 1974
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.1365-2621.1974.tb17989.x
Subject(s) - sarcoplasm , myofibril , solubility , chemistry , fermentation , food science , biochemistry , nitrogen , fraction (chemistry) , chromatography , endoplasmic reticulum , organic chemistry
ABSTRACTS The solubilities of myofibrillar and sarcoplasmic proteins were studied in response to bacterial fermentation in a simplified system. As pH decreased from 7.4 to 4.6, the solubility of the myofibrillar fraction decreased 60% and that of sarcoplasmic proteins decreased 40%; solubility of sarcoplasmic proteins previously adjusted to 0.67M NaCl decreased 50%. Sarcoplasmic proteins with and without added NaCl were more susceptible to insolubilization from heat than were the myofibrillar proteins. The myofibrillar preparation showed a marked increase in nonprotein nitrogen during fermentation whereas the sarcoplasmic fraction exhibited only a small incrcase in nonprotein nitrogen.