Proteins in Fish Muscle.: I. Extraction of Protein Fractions in Fresh Fish
作者:
W. J. Dyer,
H. V. French,
J. M. Snow,
期刊:
Journal of the Fisheries Board of Canada
(NRC Available online 1950)
卷期:
Volume 7d,
issue 10
页码: 585-593
ISSN:0706-652X
年代: 1950
DOI:10.1139/f47-052
出版商: NRC Research Press
数据来源: NRC
摘要:
Methods for the extraction of protein from fish muscle have been studied. Using the Waring Blendor to obtain fine subdivision, up to 95 per cent of the fish muscle protein can be extracted with 5 per cent sodium chloride. Optimum pH for extraction was pH 7–9, and the optimum salt concentration 3 to 5 per cent. About 3 per cent stroma protein, collagen and elastin, was found in cod and haddock muscle. Myosin constituted about 75 to 80 per cent of the total protein. Globulin X, myogen, and myoalbumin made up about 20 per cent of the protein.
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