| Abstract: | Abstract The solubility characteristics of proteins are of interest because of their relation to many functional properties. The solubility of the proteins of washed cod muscle mince increased dramatically between pH 8.9 and 9.2 at an ionic strength of 10 mM, whereas a high but constant solubility was observed at 430 mM sodium chloride over the pH range from 7 to 9.5. At pH 9.2, the proteins of the washed cod muscle were greater than 60% soluble at a sodium chloride concentration of 6.6 mM but were salted out at slightly higher concentrations. Above about 100 mM to about 900 mM salt, the proteins were salted in, and greater than 90% solubility was achieved. Maximal extractability was observed with a ratio of 36 volumes of extracting solution to 1 weight of minced muscle at pH 9.2. At pH 8.5, the extractability of the protein increased from 11% to 24% over a range in extraction volumes of 12:1 to 144:1 of volume of extracting solution to muscle tissue weight. |
