PROTEIN SOLUBILITY IN PACIFIC WHITING AFFECTED BY PROTEOLYSIS DURING STORAGE

Authors
Citation
Tm. Lin et Jw. Park, PROTEIN SOLUBILITY IN PACIFIC WHITING AFFECTED BY PROTEOLYSIS DURING STORAGE, Journal of food science, 61(3), 1996, pp. 536-539
Citations number
22
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
61
Issue
3
Year of publication
1996
Pages
536 - 539
Database
ISI
SICI code
0022-1147(1996)61:3<536:PSIPWA>2.0.ZU;2-6
Abstract
The effects of post-harvest storage temperatures and times on proteoly sis of Pacific whiting (Merluccius productus) and relationship to chan ges in protein solubility were evaluated. Myosin heavy chain (MHC) deg raded rapidly post-harvest storage at low temperatures (0-5 degrees C) . Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both lo g-percent MHC and actin degradation were highly correlated (R(2) = 0.8 8 and 0.74) to protein solubility. Degraded proteins were not complete ly removed by washing, resulting in a lower MHC content in washed minc e.