Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 305–309, March 1997
How to Cite
CHANG, C.C. and REGENSTEIN, J.M. (1997), Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates. Journal of Food Science, 62: 305–309. doi: 10.1111/j.1365-2621.1997.tb03990.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 10/10/95; revised 8/5/96; accepted 9/2/96.
- water uptake;
- protein solubility;
- cod mince;
- sodium hexametaphosphate;
- SDS PAGE
Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water.