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MEASURING THE WATER HOLDING CAPACITY OF NATURAL ACTOMYOSIN FROM CHICKEN BREAST MUSCLE IN THE PRESENCE OF PYROPHOSPHATE AND DIVALENT CATIONS
Author(s) -
REGENSTEIN J. M.,
GORIMAR T. S.,
SHERBON J. W.
Publication year - 1980
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1980.tb00776.x
Subject(s) - chemistry , divalent , pyrophosphate , polyphosphate , sodium , centrifugation , phosphate , water holding capacity , chromatography , inorganic chemistry , biochemistry , food science , enzyme , organic chemistry
The water holding capacity (WHC) of natural actomyosin (NAM) extracted at pH 9.2 in 0.6M KCl was measured in the presence and absence of various combination of sodium pyrophosphate (PP i ), MgCl 2 and CaCl 2 using a modification of the classical centrifugation technique. Samples, in the presence of 0.15M NaCl and 20 mM sodium phosphate buffer pH 6, were spun at 30,900 X G (as measured at the bottom of the centrifuge tube) for 15 min at 2–4d̀C. The results show that between 17 and 20 g water/g protein were bound over a wide range of NAM concentrations. In each case the amount of water held by the experimental sample was equal to or less than the amount held by a control run at the same time: 5 mM PP i = 100%; 5 mM PP i + 5 mM MgCl 2 = 58%; 5 mM MgCl 2 = 85%; 5 mM PP i + 5 mM CaCl 2 = 68% and 5 mM CaCl 2 = 92% of the control. Thus polyphosphate addition in the presence of divalent cations lowers the WHC of NAM. The absence of the organized structure of muscle in NAM is postulated to be the reason that polyphosphate plus divalent cation reduced WHC in these samples. A series of preliminary experiments were run in order to determine the effect of experimental parameters on WHC.