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RESEARCH NOTE THE EFFECTS OF SALTS ON THERMAL TRANSITION CURVES OF COD MUSCLE
Author(s) -
WEINBERG ZWIG.,
REGENSTEIN JOE M.,
LILLFORD PETER J.
Publication year - 1984
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.1745-4514.1984.tb00332.x
Subject(s) - myosin , salt (chemistry) , chemistry , transition (genetics) , actin , contrast (vision) , thermal , biophysics , inorganic chemistry , biochemistry , thermodynamics , biology , optics , physics , gene
Examination of the thermograms of cod muscle to which various salts have been added indicate that NaI decreases transition energies of both myosin and actin as compared to a no salt control, and to NaCl and Na 2 SO 4 treated samples. In contrast, CaCl 2 and MgCl 2 increases but broadens the peaks.