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Proteins in Fish Muscle. IV. Denaturation by Salt

 

作者: J. D. Duerr,   W. J. Dyer,  

 

期刊: Journal of the Fisheries Board of Canada  （NRC Available online 1952）
卷期: Volume 8c, issue 5  

页码: 325-331

 

ISSN:0706-652X

 

年代: 1952

 

DOI:10.1139/f50-021

 

出版商: NRC Research Press

 

数据来源: NRC

 

摘要:

Study of the denaturation of cod muscle proteins by sodium chloride shows that the myosin fraction is denatured when a critical salt concentration, about 8 to 10 per cent in the muscle, is reached. Paralleling the rapid denaturation, a sudden increase of salt uptake and of moisture loss occurs.

 

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