STABILITY OF FISH MUSCLE PARVALBUMINS AT DIFFERENT pH VALUES |
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| Authors: | GIRIJA NETI HARTMUT REHBEIN |
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| Affiliation: | Dr. B.R. Ambedkar Open University Road No. 46. Jubilee Hills Hyderabad, 500 033 (A.P.), India;Institute of Biochemistry and Technology Federal Research Centre for Fisheries Palmaille 9, D-22767 Hamburg, Germany |
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| Abstract: | Parvalbumins of herring (Clupea harengus) and carp (Cyprinus carpio) are essential components of the pattern ofsarcoplasmic proteins used for fish species identification by isolelectric focusing. In fishery products oflowpH, like marinated herring (pH ～ 4), parvalbumins were not detectable. It was demonstrated for herring and carp that parvalbumins were not precipitated at pH 4, but were degraded by fish muscle proteases. |
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