Empirical Modeling on the Effect of Sodium Chloride, Temperature and pH on Solubility of Myosin Extracted from Labeo rohita

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dc.contributor.authorDas, Madhusweta
dc.date.accessioned2021-10-08T05:23:43Z
dc.date.available2021-10-08T05:23:43Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Technology 53(1):48 - 54en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4993
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectProtein solubility, freshwater fish, Labeo rohita, myosin, empirical modelingen_US
dc.titleEmpirical Modeling on the Effect of Sodium Chloride, Temperature and pH on Solubility of Myosin Extracted from Labeo rohitaen_US
dc.typeArticleen_US
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