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Fatty Acid Salts and Analogs Reduce Thermal Stability and Improve Gel Formability of Myosin
Author(s) -
EGELANDSDAL B.,
FRETHEIM K.,
HARBITZ O.
Publication year - 1985
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.1365-2621.1985.tb10486.x
Subject(s) - chemistry , sodium dodecyl sulfate , myosin , thermal stability , sodium , differential scanning calorimetry , potassium , formability , chromatography , inorganic chemistry , organic chemistry , biochemistry , materials science , physics , composite material , thermodynamics
The effect of potassium octanoate (KC 8 ), decanoate (KC 10 ), dodecanoate (KC 12 ) and sodium dodecyl sulfate on the thermal stability and gel formability of bovine myosin was investigated. The sulfate and the carboxylates destabilized myosin, as judged from differential scanning calorimetric measurements. Increasing aliphatic chain length decreased thermal stability. All detergents (especially KC 10 and KC 12 ) examined were enhancers of gel strength. However, in the case of potassium dodecanoate and sodium dodecyl sulfate the enhancement could only be detected after a prolonged (>2 hr) interaction time with myosin. It is suggested that binding of these amphiphiles leads to an increased repulsion between protein chains and thus to a more ordered aggregation (gelation) upon heat treatment.