Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability
The effect of pH, ADP and the soluble components of the muscle on the extractability of cod hemoglobin was studied. A marked decrease in hemoglobin extractability from washed and unwashed mince was observed at pH 6.0. This coincided with the binding of the hemoglobin to cod sarcoplasmic reticulum at...
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| Veröffentlicht in: | Food chemistry 2006-08, Vol.97 (4), p.567-576 |
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| container_title | Food chemistry |
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| creator | Thongraung, Chakree Benjakul, Soottawat Hultin, Herbert O. |
| description | The effect of pH, ADP and the soluble components of the muscle on the extractability of cod hemoglobin was studied. A marked decrease in hemoglobin extractability from washed and unwashed mince was observed at pH 6.0. This coincided with the binding of the hemoglobin to cod sarcoplasmic reticulum at pH 6.0. After 10
min of incubation at pH 6.0, most non-extractable hemoglobin could be extracted at pH 7.0 or higher. The soluble fraction of cod muscle increased hemoglobin extractability and decreased the hemoglobin bound to the sarcoplasmic reticulum. A decrease in hemoglobin extractability in unwashed mince with added ADP at pH 7.0 occurred with an increased amount of deoxyhemoglobin. The results suggested that medium pH and deoxygenation of hemoglobin were related to the decrease in hemoglobin extractability at pH 6.0. |
| doi_str_mv | 10.1016/j.foodchem.2005.05.006 |
| format | Article |
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min of incubation at pH 6.0, most non-extractable hemoglobin could be extracted at pH 7.0 or higher. The soluble fraction of cod muscle increased hemoglobin extractability and decreased the hemoglobin bound to the sarcoplasmic reticulum. A decrease in hemoglobin extractability in unwashed mince with added ADP at pH 7.0 occurred with an increased amount of deoxyhemoglobin. The results suggested that medium pH and deoxygenation of hemoglobin were related to the decrease in hemoglobin extractability at pH 6.0.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2005.05.006</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>adenosine diphosphate ; Binding of hemoglobin ; binding properties ; Biological and medical sciences ; cod (fish) ; color ; Extractability of hemoglobin ; extraction ; Fish and seafood industries ; Food industries ; food processing ; food quality ; Fundamental and applied biological sciences. Psychology ; Hemoglobin ; Marine ; minced fish ; Sarcoplasmic reticulum ; seafoods ; surimi ; water solubility</subject><ispartof>Food chemistry, 2006-08, Vol.97 (4), p.567-576</ispartof><rights>2005</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c397t-a2e2f4b2c9d477603412f550f34a53a8c8e9d7ec3ac428f3c9b64016a6f6c4dc3</citedby><cites>FETCH-LOGICAL-c397t-a2e2f4b2c9d477603412f550f34a53a8c8e9d7ec3ac428f3c9b64016a6f6c4dc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2005.05.006$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17599320$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Thongraung, Chakree</creatorcontrib><creatorcontrib>Benjakul, Soottawat</creatorcontrib><creatorcontrib>Hultin, Herbert O.</creatorcontrib><title>Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability</title><title>Food chemistry</title><description>The effect of pH, ADP and the soluble components of the muscle on the extractability of cod hemoglobin was studied. A marked decrease in hemoglobin extractability from washed and unwashed mince was observed at pH 6.0. This coincided with the binding of the hemoglobin to cod sarcoplasmic reticulum at pH 6.0. After 10
min of incubation at pH 6.0, most non-extractable hemoglobin could be extracted at pH 7.0 or higher. The soluble fraction of cod muscle increased hemoglobin extractability and decreased the hemoglobin bound to the sarcoplasmic reticulum. A decrease in hemoglobin extractability in unwashed mince with added ADP at pH 7.0 occurred with an increased amount of deoxyhemoglobin. The results suggested that medium pH and deoxygenation of hemoglobin were related to the decrease in hemoglobin extractability at pH 6.0.</description><subject>adenosine diphosphate</subject><subject>Binding of hemoglobin</subject><subject>binding properties</subject><subject>Biological and medical sciences</subject><subject>cod (fish)</subject><subject>color</subject><subject>Extractability of hemoglobin</subject><subject>extraction</subject><subject>Fish and seafood industries</subject><subject>Food industries</subject><subject>food processing</subject><subject>food quality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hemoglobin</subject><subject>Marine</subject><subject>minced fish</subject><subject>Sarcoplasmic reticulum</subject><subject>seafoods</subject><subject>surimi</subject><subject>water solubility</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNqFkVFv1DAMgCMEEsfgL0Bf4IkeTtIm7RvT2BjSpE2CPUep42w5tc2R9BD790u5IR6RLFm2PsfWF8becthy4OrTbutjdHhP01YAtNs1QD1jG95pWWvQ4jnbgISu7nijXrJXOe8AQADvNsyde0-4VNFX-8uP1emXm8rOrpoOGUeqchwPQ8kYp32caV5yFedSuapsi3djHEIp722yuFAKeQmY_8zT72Xt2SGMYXl4zV54O2Z685RP2O3F-Y-zy_rq-uu3s9OrGmWvl9oKEr4ZBPau0VqBbLjwbQteNraVtsOOeqcJpcVGdF5iP6imGLDKK2wcyhP24fjuPsWfB8qLmUJGGkc7UzxkI0C3rZRdAdURxBRzTuTNPoXJpgfDwaxSzc78lWpWqWYNUGXw_dMGm9GOPtkZQ_43rdu-lwIK9-7IeRuNvStqzO33YlwCB7UeXYjPR4KKkF-BkskYaEZyIZUPMS6G_x3zCDYzmpk</recordid><startdate>20060801</startdate><enddate>20060801</enddate><creator>Thongraung, Chakree</creator><creator>Benjakul, Soottawat</creator><creator>Hultin, Herbert O.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20060801</creationdate><title>Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability</title><author>Thongraung, Chakree ; Benjakul, Soottawat ; Hultin, Herbert O.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c397t-a2e2f4b2c9d477603412f550f34a53a8c8e9d7ec3ac428f3c9b64016a6f6c4dc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>adenosine diphosphate</topic><topic>Binding of hemoglobin</topic><topic>binding properties</topic><topic>Biological and medical sciences</topic><topic>cod (fish)</topic><topic>color</topic><topic>Extractability of hemoglobin</topic><topic>extraction</topic><topic>Fish and seafood industries</topic><topic>Food industries</topic><topic>food processing</topic><topic>food quality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hemoglobin</topic><topic>Marine</topic><topic>minced fish</topic><topic>Sarcoplasmic reticulum</topic><topic>seafoods</topic><topic>surimi</topic><topic>water solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Thongraung, Chakree</creatorcontrib><creatorcontrib>Benjakul, Soottawat</creatorcontrib><creatorcontrib>Hultin, Herbert O.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Thongraung, Chakree</au><au>Benjakul, Soottawat</au><au>Hultin, Herbert O.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability</atitle><jtitle>Food chemistry</jtitle><date>2006-08-01</date><risdate>2006</risdate><volume>97</volume><issue>4</issue><spage>567</spage><epage>576</epage><pages>567-576</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>The effect of pH, ADP and the soluble components of the muscle on the extractability of cod hemoglobin was studied. A marked decrease in hemoglobin extractability from washed and unwashed mince was observed at pH 6.0. This coincided with the binding of the hemoglobin to cod sarcoplasmic reticulum at pH 6.0. After 10
min of incubation at pH 6.0, most non-extractable hemoglobin could be extracted at pH 7.0 or higher. The soluble fraction of cod muscle increased hemoglobin extractability and decreased the hemoglobin bound to the sarcoplasmic reticulum. A decrease in hemoglobin extractability in unwashed mince with added ADP at pH 7.0 occurred with an increased amount of deoxyhemoglobin. The results suggested that medium pH and deoxygenation of hemoglobin were related to the decrease in hemoglobin extractability at pH 6.0.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2005.05.006</doi><tpages>10</tpages></addata></record> |
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| ispartof | Food chemistry, 2006-08, Vol.97 (4), p.567-576 |
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| language | eng |
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| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | adenosine diphosphate Binding of hemoglobin binding properties Biological and medical sciences cod (fish) color Extractability of hemoglobin extraction Fish and seafood industries Food industries food processing food quality Fundamental and applied biological sciences. Psychology Hemoglobin Marine minced fish Sarcoplasmic reticulum seafoods surimi water solubility |
| title | Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability |
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