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.
Okuma
E
E
Department of Food and Nutritional Science, Kyoritsu Women's University, Tokyo, Japan.
Abe
H
H
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