TY - JOUR
T1 - Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solutions
AU - Xiong, Y. L.
AU - Lou, X.
AU - Wang, C.
AU - Moody, W. G.
AU - Harmon, R. J.
PY - 2000
Y1 - 2000
N2 - Physical changes in chicken gastrocnemius myofibrils incubated in 0.1 to 1.0 M NaCl solutions with or without 10 mM ortho-(P), pyro-(PP), tripoly-(TPP) or hexameta- (HMP) phosphate at pH 6.0 were examined by phase-contrast microscopy, electrophoresis, and solubility. PP and TPP performed similarly in promoting protein extraction, P had no apparent effect, and HMP exhibited an intermediate effect. PP, TPP, and HMP treatments markedly improved protein solubility in 0.3 and 0.4 M NaCl through the release of myosin, but the phosphate effect diminished in ≥ 0.6 M NaCl. Overall, phosphates influenced the ultrastructure of myofibrils and extraction of their constituents in the order: PP ≃ TPP > HMP > P ≃ nonphosphate control.
AB - Physical changes in chicken gastrocnemius myofibrils incubated in 0.1 to 1.0 M NaCl solutions with or without 10 mM ortho-(P), pyro-(PP), tripoly-(TPP) or hexameta- (HMP) phosphate at pH 6.0 were examined by phase-contrast microscopy, electrophoresis, and solubility. PP and TPP performed similarly in promoting protein extraction, P had no apparent effect, and HMP exhibited an intermediate effect. PP, TPP, and HMP treatments markedly improved protein solubility in 0.3 and 0.4 M NaCl through the release of myosin, but the phosphate effect diminished in ≥ 0.6 M NaCl. Overall, phosphates influenced the ultrastructure of myofibrils and extraction of their constituents in the order: PP ≃ TPP > HMP > P ≃ nonphosphate control.
KW - Myofibril
KW - Phase contrast microscopy
KW - Polyphosphate
KW - Protein extraction
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U2 - 10.1111/j.1365-2621.2000.tb15962.x
DO - 10.1111/j.1365-2621.2000.tb15962.x
M3 - Article
AN - SCOPUS:0034064983
SN - 0022-1147
VL - 65
SP - 96
EP - 100
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -