Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates
Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1997-03, Vol.62 (2), p.305-309 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 309 |
|---|---|
| container_issue | 2 |
| container_start_page | 305 |
| container_title | Journal of food science |
| container_volume | 62 |
| creator | Chang, C.C. (Cornell University, Ithaca, NY.) Regenstein, J.M |
| description | Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water |
| doi_str_mv | 10.1111/j.1365-2621.1997.tb03990.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_194373714</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>14468892</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4335-1dfe5221146f3239a73f795a973d3caeb0f0bcc94c4516ba0950d3f10a19126d3</originalsourceid><addsrcrecordid>eNqVkEFv1DAQhSMEEkvhJyBZFccmtT2xU3NBtLAFVAFSqXq0Jo7dzTaNg50Vm39fR1ntHV-sGT1_7_ll2SmjBUvnfFswkCLnkrOCKVUVY01BKVrsX2QrVgmaw0XJXmYrSjnPGSur19mbGLd0nkGusv4eRxvIbhjx0Z6RIfjRtj2JvtvVbdeO0xnBvjnuzQb7BxuJd8T4hjy1vbEkjj7YhvietGnCSNA5a8a0qicy-G4aNj4Om2QU32avHHbRvjvcJ9nd-uufq2_5za_r71efb3JTAoicNc4KzlNe6YCDwgpcpQSqChowaGvqaG2MKk0pmKyRKkEbcIwiU4zLBk6y04Wbgv_d2Tjqrd-FPllqpkqooGJlEn1cRCb4GIN1egjtE4ZJM6rnevVWz_XquV4916sP9ep9evzh4IDRYOcC9qaNRwKXQJUUSfZpkf1rOzv9h4H-sf5yC3Qm5AuhjaPdHwkYHrVM_xD6_ue1vvy9VvxCUE2T_v2id-g1PoQU6u52ZtNKKgXwDFYnpz0</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194373714</pqid></control><display><type>article</type><title>Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates</title><source>Wiley Journals</source><creator>Chang, C.C. (Cornell University, Ithaca, NY.) ; Regenstein, J.M</creator><creatorcontrib>Chang, C.C. (Cornell University, Ithaca, NY.) ; Regenstein, J.M</creatorcontrib><description>Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1997.tb03990.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALMACENAMIENTO EN FRIO ; BACALAO ; Biological and medical sciences ; CABILLAUD ; Chemistry ; COD ; cod mince ; COLD STORAGE ; Fish ; Fish and seafood industries ; Food industries ; Food preservation ; Food science ; Fundamental and applied biological sciences. Psychology ; POLIFOSFATOS ; POLYPHOSPHATE ; POLYPHOSPHATES ; protein solubility ; PROTEINAS ; PROTEINE ; PROTEINS ; SDS PAGE ; sodium hexametaphosphate ; SOLUBILIDAD ; SOLUBILITE ; SOLUBILITY ; STOCKAGE AU FROID ; Water ; water uptake</subject><ispartof>Journal of food science, 1997-03, Vol.62 (2), p.305-309</ispartof><rights>1997 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Mar 1997</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4335-1dfe5221146f3239a73f795a973d3caeb0f0bcc94c4516ba0950d3f10a19126d3</citedby><cites>FETCH-LOGICAL-c4335-1dfe5221146f3239a73f795a973d3caeb0f0bcc94c4516ba0950d3f10a19126d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1997.tb03990.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1997.tb03990.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2630965$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Chang, C.C. (Cornell University, Ithaca, NY.)</creatorcontrib><creatorcontrib>Regenstein, J.M</creatorcontrib><title>Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates</title><title>Journal of food science</title><description>Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water</description><subject>ALMACENAMIENTO EN FRIO</subject><subject>BACALAO</subject><subject>Biological and medical sciences</subject><subject>CABILLAUD</subject><subject>Chemistry</subject><subject>COD</subject><subject>cod mince</subject><subject>COLD STORAGE</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>Food preservation</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>POLIFOSFATOS</subject><subject>POLYPHOSPHATE</subject><subject>POLYPHOSPHATES</subject><subject>protein solubility</subject><subject>PROTEINAS</subject><subject>PROTEINE</subject><subject>PROTEINS</subject><subject>SDS PAGE</subject><subject>sodium hexametaphosphate</subject><subject>SOLUBILIDAD</subject><subject>SOLUBILITE</subject><subject>SOLUBILITY</subject><subject>STOCKAGE AU FROID</subject><subject>Water</subject><subject>water uptake</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqVkEFv1DAQhSMEEkvhJyBZFccmtT2xU3NBtLAFVAFSqXq0Jo7dzTaNg50Vm39fR1ntHV-sGT1_7_ll2SmjBUvnfFswkCLnkrOCKVUVY01BKVrsX2QrVgmaw0XJXmYrSjnPGSur19mbGLd0nkGusv4eRxvIbhjx0Z6RIfjRtj2JvtvVbdeO0xnBvjnuzQb7BxuJd8T4hjy1vbEkjj7YhvietGnCSNA5a8a0qicy-G4aNj4Om2QU32avHHbRvjvcJ9nd-uufq2_5za_r71efb3JTAoicNc4KzlNe6YCDwgpcpQSqChowaGvqaG2MKk0pmKyRKkEbcIwiU4zLBk6y04Wbgv_d2Tjqrd-FPllqpkqooGJlEn1cRCb4GIN1egjtE4ZJM6rnevVWz_XquV4916sP9ep9evzh4IDRYOcC9qaNRwKXQJUUSfZpkf1rOzv9h4H-sf5yC3Qm5AuhjaPdHwkYHrVM_xD6_ue1vvy9VvxCUE2T_v2id-g1PoQU6u52ZtNKKgXwDFYnpz0</recordid><startdate>199703</startdate><enddate>199703</enddate><creator>Chang, C.C. (Cornell University, Ithaca, NY.)</creator><creator>Regenstein, J.M</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199703</creationdate><title>Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates</title><author>Chang, C.C. (Cornell University, Ithaca, NY.) ; Regenstein, J.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4335-1dfe5221146f3239a73f795a973d3caeb0f0bcc94c4516ba0950d3f10a19126d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ALMACENAMIENTO EN FRIO</topic><topic>BACALAO</topic><topic>Biological and medical sciences</topic><topic>CABILLAUD</topic><topic>Chemistry</topic><topic>COD</topic><topic>cod mince</topic><topic>COLD STORAGE</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>Food preservation</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>POLIFOSFATOS</topic><topic>POLYPHOSPHATE</topic><topic>POLYPHOSPHATES</topic><topic>protein solubility</topic><topic>PROTEINAS</topic><topic>PROTEINE</topic><topic>PROTEINS</topic><topic>SDS PAGE</topic><topic>sodium hexametaphosphate</topic><topic>SOLUBILIDAD</topic><topic>SOLUBILITE</topic><topic>SOLUBILITY</topic><topic>STOCKAGE AU FROID</topic><topic>Water</topic><topic>water uptake</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chang, C.C. (Cornell University, Ithaca, NY.)</creatorcontrib><creatorcontrib>Regenstein, J.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chang, C.C. (Cornell University, Ithaca, NY.)</au><au>Regenstein, J.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates</atitle><jtitle>Journal of food science</jtitle><date>1997-03</date><risdate>1997</risdate><volume>62</volume><issue>2</issue><spage>305</spage><epage>309</epage><pages>305-309</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Water uptake ability (WUA) and protein solubility of cod mince were higher with sodium hexametaphosphate (SHMP) than with sodium tripolyphosphate (STP) or untreated controls during ice storage. WUA increased significantly with SHMP concentration up to 0.7% SHMP but above that WUA decreased, although protein solubility continued to increase. The SDS-PAGE results showed that extraction of a specific amount of water-soluble protein, perhaps including some myosin heavy chain (MHC, 200 kd), correlated with high WUA. However, excess extraction of MHC may cause destruction of the structural matrix of the insoluble protein network, preventing it from holding water</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1997.tb03990.x</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1997-03, Vol.62 (2), p.305-309 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194373714 |
| source | Wiley Journals |
| subjects | ALMACENAMIENTO EN FRIO BACALAO Biological and medical sciences CABILLAUD Chemistry COD cod mince COLD STORAGE Fish Fish and seafood industries Food industries Food preservation Food science Fundamental and applied biological sciences. Psychology POLIFOSFATOS POLYPHOSPHATE POLYPHOSPHATES protein solubility PROTEINAS PROTEINE PROTEINS SDS PAGE sodium hexametaphosphate SOLUBILIDAD SOLUBILITE SOLUBILITY STOCKAGE AU FROID Water water uptake |
| title | Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T21%3A27%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Water%20uptake,%20protein%20solubility,%20and%20protein%20changes%20of%20cod%20mince%20stored%20on%20ice%20as%20affected%20by%20polyphosphates&rft.jtitle=Journal%20of%20food%20science&rft.au=Chang,%20C.C.%20(Cornell%20University,%20Ithaca,%20NY.)&rft.date=1997-03&rft.volume=62&rft.issue=2&rft.spage=305&rft.epage=309&rft.pages=305-309&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1997.tb03990.x&rft_dat=%3Cproquest_cross%3E14468892%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194373714&rft_id=info:pmid/&rfr_iscdi=true |