EFFECTS OF SALT AND SUCROSE ADDITION ON THERMAL DENATURATION AND AGGREGATION OF WATER‐LEACHED FISH MUSCLE

Jae W. Park, TYRE C. LANIER

Research output: Contribution to journalArticlepeer-review

16 Citations (Scopus)

Abstract

Heat‐induced denaturation of water‐leached fish muscle proteins, as affected by addition of sucrose and/or salt, were investigated by differential scanning calorimetry (DSC). Net enthalpic changes for these muscle proteins were always endothermic in nature, and of a greater magnitude at faster heating rates. This was interpreted to infer that aggregation at lower heating rates led to formation of a gel structure in which potential bondings were more completely accomplished; that is, a more energetically favorable structure was attained with slow heating. The stabilization of proteins by sucrose, and destablization of proteins by salt, were revealed by shifts in transition peaks and activation energies, the latter determined by two methods of kinetic analysis.

Original languageEnglish
Pages (from-to)395-404
Number of pages10
JournalJournal of Food Biochemistry
Volume14
Issue number5
DOIs
Publication statusPublished - 1990
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

Fingerprint Dive into the research topics of 'EFFECTS OF SALT AND SUCROSE ADDITION ON THERMAL DENATURATION AND AGGREGATION OF WATER‐LEACHED FISH MUSCLE'. Together they form a unique fingerprint.

Cite this