Setting and sort of ion.

DOI JASI Web Site

Bibliographic Information

Other Title
  • 坐りとイオンの種類
  • 坐りとイオンの種類〔英文〕
  • スワリ ト イオン ノ シュルイ エイブン

Search this article

Abstract

Okada has assumed that a relation of lyotropic series is formed between various anions and their ability to cause the setting of fish fiesh sol as follows:<br> SCN->I->NO3-, Br->Cl->SO4-2<br>This was assumed by our viscoleastic measurements also here. However, the above order is entirely reverse against that of ability to enhance hydrophobic interactions among protein mo-lecules whose participation to the setting has been recently emphasized. On the other hand, it was found here that the increment of the viscosity of fish actomyosin solution during heating is enhanced by various anions in the order of citrate -3>acetate->F->Cl->Br->NO3->I->SCN-. This order is entirely reverse against the above one. Such a conflict can be solved by considering that the gel strength is determined not only by the quantity of protein network structures within gel but also by their distribution.

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 52 (12), 2121-2125, 1986

    The Japanese Society of Fisheries Science

Keywords

Details 詳細情報について

Report a problem

Back to top