Protein solubility in pacific whiting affected by proteolysis during storage

Tein M. Lin; Jae W. Park

doi:10.1111/j.1365-2621.1996.tb13151.x

Protein solubility in pacific whiting affected by proteolysis during storage

Tein M. Lin, Jae W. Park

Research output: Contribution to journal › Article › peer-review

33 Citations (Scopus)

Abstract

The effects of post-harvest storage temperatures and times on proteolysis of Pacific whiting (Merluccius productus) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post-harvest storage at low temperatures (0-5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log- percent MHC and actin degradation were highly correlated (R² = 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.

Original language	English
Pages (from-to)	536-539
Number of pages	4
Journal	Journal of Food Science
Volume	61
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1996.tb13151.x
Publication status	Published - 1996

Keywords

Pacific whiting
proteolysis
solubility

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1996.tb13151.x

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title = "Protein solubility in pacific whiting affected by proteolysis during storage",

abstract = "The effects of post-harvest storage temperatures and times on proteolysis of Pacific whiting (Merluccius productus) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post-harvest storage at low temperatures (0-5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log- percent MHC and actin degradation were highly correlated (R2 = 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.",

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volume = "61",

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T1 - Protein solubility in pacific whiting affected by proteolysis during storage

AU - Lin, Tein M.

AU - Park, Jae W.

PY - 1996

Y1 - 1996

N2 - The effects of post-harvest storage temperatures and times on proteolysis of Pacific whiting (Merluccius productus) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post-harvest storage at low temperatures (0-5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log- percent MHC and actin degradation were highly correlated (R2 = 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.

AB - The effects of post-harvest storage temperatures and times on proteolysis of Pacific whiting (Merluccius productus) and relationship to changes in protein solubility were evaluated. Myosin heavy chain (MHC) degraded rapidly during post-harvest storage at low temperatures (0-5°C). Greater degradation of MHC occurred at elevated temperatures. Actin degradation was similar to that of MHC but to a lesser degree. Both log- percent MHC and actin degradation were highly correlated (R2 = 0.88 and 0.74) to protein solubility. Degraded proteins were not completely removed by washing, resulting in a lower MHC content in washed mince.

KW - Pacific whiting

KW - proteolysis

KW - solubility

UR - http://www.scopus.com/inward/record.url?scp=0029819352&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1996.tb13151.x

DO - 10.1111/j.1365-2621.1996.tb13151.x

M3 - Article

AN - SCOPUS:0029819352

SN - 0022-1147

VL - 61

SP - 536

EP - 539

JO - Journal of Food Science

JF - Journal of Food Science

IS - 3

ER -

Protein solubility in pacific whiting affected by proteolysis during storage

Abstract

Keywords

ASJC Scopus subject areas

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