Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils

Jae W. Park, TYRE C. LANIER

Research output: Contribution to journalArticle

59 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1509-1513
Number of pages5
JournalJournal of Food Science
Volume52
Issue number6
DOIs
Publication statusPublished - 1987
Externally publishedYes

Fingerprint

Fish Proteins
Sugar Phosphates
polyols
Myofibrils
myofibrils
Phosphates
phosphates
sugars
fish
Carbohydrates
carbohydrates
polydextrose
proteins
Myosins
myosin
denaturation
sodium tripolyphosphate
Sorbitol
pyrophosphates
sorbitol

ASJC Scopus subject areas

  • Food Science

Cite this

Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils. / Park, Jae W.; LANIER, TYRE C.

In: Journal of Food Science, Vol. 52, No. 6, 1987, p. 1509-1513.

Research output: Contribution to journalArticle

Park, Jae W. ; LANIER, TYRE C. / Combined Effects of Phosphates and Sugar or Polyol on Protein Stabilization of Fish Myofibrils. In: Journal of Food Science. 1987 ; Vol. 52, No. 6. pp. 1509-1513.
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