Interaction of Saponins with Salt Soluble Proteins from Walleye Pollack Meat

The chemical interaction between saponins and salt soluble walleye pollack (Theragra chalcogramma) proteins was investigated. As a source of saponin, quillaja saponin and tea seed saponin were used. Equal volumes of saponin and protein solutions (final concentration: 15 mg/ml) were mixed and heated at 40 - 100 degree C for up to 10 min. The extent of the interaction was determined as the turbidity at 660 nm. Quillaja saponin accelerated the heat-induced aggregation of salt soluble proteins, while tea seed saponin inhibited the aggregation of the proteins from walleye pollack meat. It is interesting to note that the aggregation of salt soluble proteins was completely inhibited even at 100 degree C.