CHARACTERISTICS OF SARCOPLASMIC PROTEINS AND THEIR INTERACTION WITH MYOFIBRILLAR PROTEINS
By Y. S. Kim, J. Yongsawatdigul, J. W. Park, S. Thawornchinsombut. 2005
98 citations recorded by the source corpus.
ABSTRACT The protein solubility and molecular-weight distribution of freeze-driedsarcoplasmic proteins (SPs) from rockfish treated under low and high pH aswell as various NaCl concentrations were elucidated. The solubility of SPswas significantly suppressed at an acidic pH (2.0–4.0) and in the presence ofhigh salt concentration (0.5 M NaCl). The least amount of protein was lostwhen SPs were treated at pH 2.0 or 3.0 followed by precipitation at pH 5.5.The interaction of SPs with Alaska pollock surimi (myofibrillar proteins) wasalso investigated. The addition of SPs appeared to delay the thermal denatur-ation of myosin and actin. The SPs positively contributed to the gelation ofmyofibrillar proteins as judged by breaking force. INTRODUCTION A new method for preparing fish protein isolate using pH shift hassignificant advantages over conventional surimi processing. This revolutionaryapproach can reduce water usage and subsequently minimize wastewater prob-lems. The new method can also provide extremely high yields (35–40%)because it solubilizes nearly all myofibrillar and sarcoplasmic proteins (SPs)through homogenization and pH adjustment before centrifugal recovery. Incontrast, the conventional process removes SPs through washing and dewater-ing, which results in significant protein loss and excessive water usage, andcontributes to wastewater problems (Hultin and Kelleher 1999; Hultin
Subfields: Animal Science and Zoology, Insect Science
View Paper: https://www.semanticscholar.org/paper/1b7a79b83d0912e9c0453b56f6ef862f48377153
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Animal Science and Zoology
In Insect Science
Citations in the corpus
- The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art (2009, background): “ Kim et al. (2005) found that the addition of 2% freezedried sarcoplasmic protein from rockfish to Alaska pollock surimi negatively affected the color of the cooked gel.”