Empirical Modeling on the Effect of Sodium Chloride, Temperature and pH on Solubility of Myosin Extracted from Labeo rohita
Empirical Modeling on the Effect of Sodium Chloride, Temperature and pH on Solubility of Myosin Extracted from Labeo rohita
Date
2016
Authors
Das, Madhusweta
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The present study describes the modeling of the
effect of sodium chloride concentration, temperature
and pH on dissolution of myosin isolated from
fresh waters fish, Labeo rohita. The goodness of fit
was assessed by coefficient of determination, root
mean square error and residual plot.The trend
observed in the dissolution behavior could be well
described by mathematical equations, the nature
being case specific. At pH 6.2, with sodium chloride
concentration as independent variable, solubility
followed a four degree polynomial for temperatures
ranging from 10-33°C and a three degree for 45-
65°C. Maximum solubility obtainable increased
linearly with decrease of temperature from 65 to
10°C, however, for the whole temperature range,
dissolution attained peak at around 0.85 M sodium
chloride. Solubility was also a function of pH and
exhibited three degree dependency in absence of salt
and a two degree dependency in presence of salt.
The isoelectric pH of myosin shifted towards acidic
side in presence of salt.
Description
Keywords
Protein solubility, freshwater fish, Labeo rohita, myosin, empirical modeling
Citation
Fishery Technology 53(1):48 - 54