Effects of Sodium Gluconate on Thermal Denaturation and Solubilization of Carp Myofibrils.

Takeshita, Mizue; Ooizumi, Tooru; Akahane, Yoshiaki; Takenawa, Seishi

doi:10.2331/suisan.65.886

Cited by 10 publications

(13 citation statements)

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“…these organic salts were present in a less ionized state under the conditions. It has been reported that Na‐gluconate dissolved myofibrils less effectively than NaCl 21 . This result supported the conclusion that ionization extent of the anion moiety of the salt determined the dissolution effect, because all salts were Na salts except ammonium sulfate.…”

Section: Resultssupporting

confidence: 78%

Stabilization of myosin by ionic compounds as affected by F-actin

Hayashi

Konno

2006

Fisheries Sci

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Suppressive effects of non-ionic (sorbitol, maltose, and trehalose) and ionic (Naglutamate, Na-acetate, Na-sulfate, and ammonium sulfate) compounds on the thermal inactivation of myosin subframgent-1 (S-1) and myofibril Ca 2 + -ATPase were compared. All compounds suppressed S-1 denaturation. When myofibrils were used (at 0.1 M KCl), sugars and sugar alcohol (non-ionic compounds) suppressed denaturation similar to S-1, while Na-glutamate, Na-acetate, and Na-sulfate weakly suppressed them. Ammonium sulfate accelerated denaturation, but suppressed denaturation when heated in 2 M KCl, at which myosin lost protection by F-actin. It was thus concluded that ionic compounds affected the denaturation of myofibrils in two ways; suppression as established with S-1, and acceleration as a result of loss of protection by F-actin caused by increase in ionic strength.

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Section: Resultssupporting

confidence: 78%

Stabilization of myosin by ionic compounds as affected by F-actin

Hayashi

Konno

2006

Fisheries Sci

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“…We also compared the above abilities with those of Na‐gluconate (monovalent) and Na‐succinate (divalent). The former salt was reported to dissolve myofibrils by Takeshita and others (1999).…”

Section: Introductionmentioning

confidence: 99%

Solubilization of Myofibrils and Inhibition of Autolysis of Squid Mantle Muscle by Sodium Citrate

Kuwahara

Osako

Okamoto

et al. 2006

Journal of Food Science

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The effects of organic salts (sodium (Na)‐citrate, Na‐gluconate, and Na‐succinate) on the solubilization of myofibrillar proteins and the inhibition of autolysis of squid mantle muscle were investigated. All of the organic compounds dissolved myofibrils as NaCl did. Na‐citrate showed the strongest ability with half dissolving at 0.06 M. Half dissolving by Na‐gluconate, Na‐succinate, and NaCl were 0.27, 0.21, and 0.27 M, respectively. Dissolving myofibrils by Na‐citrate was not accompanied by the acceleration of autolysis. Na‐citrate above 0.25 M almost completely inhibited the autolysis. The inhibition of autolysis by Na‐gluconate and Na‐succinate was much less than that of Na‐citrate. Consequently, it was concluded that Na‐citrate was the organic salt to dissolve squid myofibrils without inducing autolysis.

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“…Furthermore, it is generally accepted that the increase in the water‐holding capacity of myofibrillar protein is attributed to its partial solubilization due to the elevation of the ionic strength in fish meat. Takeshita et al 9 . revealed that carboxylates also solubilized myofibrillar protein depending on the dissociation degree.…”

Section: Resultsmentioning

confidence: 99%

Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect

et al. 2008

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Permeability of Na-gluconate, Na-malate and Na-acetate into fish-meat strips by soaking, and their osmotic dehydrating effects were investigated in comparison with those of sodium chloride (NaCl) and sorbitol. Carboxylic acids, anion species of carboxylates, were less permeable into soaked meats than chlorine of NaCl, and their permeability was similar to that of sorbitol. However, the permeation of sodium, cation species of the carboxylates and NaCl, was promoted with the concentration of free sodium ion dissociated in soaking solutions. The ratio of sodium to the anion species in soaked meats was varied, depending on the numbers of the sodium atom in the molecules as well as the dissociation degree of the ionic compounds in the soaking solution. Furthermore, the osmotic dehydrating effects of Na-gluconate and Na-malate were analogous with that of sorbitol, and higher than those of NaCl and Na-acetate. These results indicated that the permeation characteristics and the osmotic dehydrating effects of the carboxylates were associated with their ionization in soaking solution as well as their molecular weights.

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Effects of Sodium Gluconate on Thermal Denaturation and Solubilization of Carp Myofibrils.

Cited by 10 publications

References 0 publications

Stabilization of myosin by ionic compounds as affected by F-actin

Stabilization of myosin by ionic compounds as affected by F-actin

Solubilization of Myofibrils and Inhibition of Autolysis of Squid Mantle Muscle by Sodium Citrate

Permeation of carboxylates as ionic compounds into fish meats by soaking and its osmotic dehydrating effect

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