[Conformational changes in the proteins while obtaining fish products with regulated moisture content]
2001
Sukharenko, Ye.V. | Nadzvetsky, V.S.
The high moisture-retaining capacity of muscle proteins and reduction in their solubility with presence of calcium chloride may be caused by two reasons: the competition between input iones and protein in order to get water molecules or screening of the fixed charges and polar groups of macromolecules as a result of appearance of salt-like connections between hydrophylic protein groups and inorganic iones. Some muscle tissue proteins have sites of binding the calcium iones which have the significant retaining stability. Calcium iones stabilize conformational changes in proteins and take part in forming the solvate coat. The use of CaCl as chemical modificant does not bring to significant decrease in protein solubility. The significant reduction in solubility of muscle tissue proteins is caused by their interaction with table salt which appear while making salt semi-product
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