Major buffering constituents in animal muscle.
1. Among the muscles of six fish species, three mammals, and a bird, white muscle of skipjack tuna showed the highest buffering capacity (BC) in the pH range 6.5-7.5, followed by the muscle of little-piked whale, chicken pectoralis minor, and mackerel white muscle. 2. Contribution of low-molecular weight components to the muscle BC was as high as 48-96%, while the contribution of muscle proteins was below 50%. 3. Histidine-related dipeptides and inorganic phosphate were found to be major buffering constituents in muscle. 4. The dipeptides accounted for the BC differences found between the species and muscle types.
Department of Food and Nutritional Science, Kyoritsu Women's University, Tokyo, Japan.
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Okuma
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Abe
D000143:Acids / Q000378:metabolism; D000818:Animals; D002021:Buffers; D002645:Chickens; D004151:Dipeptides / Q000378:metabolism; D005399:Fishes; D006863:Hydrogen-Ion Concentration; D008322:Mammals; D009124:Muscle Proteins / Q000378:metabolism; D009132:Muscles / Q000378:metabolism*; D009711:Nucleotides / Q000378:metabolism; D010710:Phosphates / Q000378:metabolism; D013045:Species Specificity
D000143:Acids; D002021:Buffers; D004151:Dipeptides; D009124:Muscle Proteins; D009711:Nucleotides; D010710:Phosphates