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Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils
Author(s) -
PARK JAE W.,
LANIER TYRE C.
Publication year - 1987
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.1365-2621.1987.tb05866.x
Subject(s) - myofibril , chemistry , pyrophosphate , phosphate , sorbitol , denaturation (fissile materials) , carbohydrate , sucrose , myosin , sodium , maltitol , polyol , polydextrose , sugar , food science , biochemistry , chromatography , nuclear chemistry , organic chemistry , enzyme , polyurethane
Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.