Effect of Carbon 18 unsaturated fatty acids on the extractability of proteins

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dc.contributor.authorDevadasan, K.
dc.contributor.authorNair, M.R.
dc.date.accessioned2013-06-03T08:52:24Z
dc.date.available2013-06-03T08:52:24Z
dc.date.issued1971
dc.description.abstractAB A study was made of factors which govern extractability of proteins from sardine (Sardinella longiceps) and prawn (Penaeus indicus) muscle under the influence of added C18 unsaturated fatty acids. 10 g homogenized muscle were blended with 200 ml chilled extractant (5% NaCl in 0.2M NaNCO3) in a Waring blender with known amounts of fatty acid being added (0-0.6 ml linoleic acid and 0-0.3 ml oleic acid for prawn, 0-0.3 ml linoleic acid for sardine). The extract was centrifuged and protein N determined. All stages of the study were carried out at 5-7 degrees C. In a 2nd study, actomyosin fraction of sardine muscle was obtained by washing off sarcoplasmic proteins with low ionic strength buffer. Known amounts of fatty acid (0-10.380 mg linoleic acid/g soluble protein N) were added to 40 ml of actomyosin extract, mixed, stored at 5-7 degrees C and protein N determined after 1 and 5 days. In the 1st study, inextractability of sardine muscle protein increased with increasing linoleic acid concn., 0.25 ml insolubilized essentially all myofibrillar proteins. In prawns, soluble protein N at first increased with increasing acid concn. and was then followed by a decrease at higher acid concn. Oleic and linoleic acids gave similar results, the effect being more marked with linoleic acid. Sardine actomyosin became more insoluble with increasing acid concn. and with increasing contact time. The significance of these results is discussed.en_US
dc.identifier.citationFishery Technology 1971:8(1),107-109en_US
dc.identifier.urihttp://hdl.handle.net/123456789/160
dc.language.isoenen_US
dc.publisherSociety ofFishery Technologists (India)en_US
dc.subjectextractabilityen_US
dc.subjectproteinsen_US
dc.subjectunsaturated fatty acidsen_US
dc.titleEffect of Carbon 18 unsaturated fatty acids on the extractability of proteinsen_US
dc.typeArticleen_US
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