TY - JOUR
T1 - Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils
AU - PARK, JAE W.
AU - LANIER, TYRE C.
PY - 1987/11
Y1 - 1987/11
N2 - Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.
AB - Stabilization of fish myofibrils was investigated with respect to freeze‐and heat‐induced denaturation as affected by the addition of phosphates (0.25, 0.5% of sodium tripolyphosphate or neutralized pyrophosphate), alone or in combination with 8% Polydextrose® or a sucrose/sorbitol mixture. Freeze‐induced aggregation was reduced effectively by combination of phosphates and carbohydrates, and, less effctively, by phosphates or carbohydrates alone. The most effective treatment consisted of 0.5% of either phosphate treatment combined with either carbohydrate treatment. Differential scanning calorimetric studies revealed that phosphate addition induced stabilization of myosin and carbohydrate addition generally induced a one‐step denaturation process for myosin. No differences due to phosphate type were observed in any measured parameter.
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U2 - 10.1111/j.1365-2621.1987.tb05866.x
DO - 10.1111/j.1365-2621.1987.tb05866.x
M3 - Article
AN - SCOPUS:0000740472
SN - 0022-1147
VL - 52
SP - 1509
EP - 1513
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -