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Solubilization of Fish Muscle Myosin by Sorbitol
Author(s) -
KONNO KUNIHIKO,
YAMANODERA KENICHI,
KIUCHI HIDEKAZU
Publication year - 1997
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.1365-2621.1997.tb15020.x
Subject(s) - sorbitol , maltitol , chemistry , myofibril , lactose , turbidity , myosin , food science , biochemistry , chromatography , sugar , biology , ecology
Sugars and their reduced forms decreased the turbidity of myofibril suspension in a concentration dependent relation. The extent of turbidity decrease was compound specific; glucose sorbitol lactitol = lactose=maltitol. Turbidity decreasing effect of sugars correlated well with the number of hydroxyl groups. Sorbitol reduced the NaCl concentration required for solubilization of myofibrils. Moreover, filament formation by myosin was strongly inhibited by sorbitol.