The distribufjon. of water-soluble proteins in Blue crabs was determined using SDS-PAGE in conjunction with photodensitometry. Thirty protein subunits were found in the-water-soluble fraction ranging in molecular weight between 130,000 and 12,000 Daltons. Processing Blue crabs in water (70-1OO'C) resulted in a significant reduction of water-soluble proteins as the processing temperature increased. An increase in processing temperature also resulted in an increase in the ionic concentration of the meat due to changes in the relative concentration of acidic and basic groups on the proteins.
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