Polarographic Studies on Storage of Meats (XXI)
Influences of Hexammine-Cobalt Chloride on Protein Waves of Water Extracts from Aquatic Animals
1962 Volume 3 Issue 4 Pages 334-343
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1962 Volume 3 Issue 4 Pages 334-343
In previous reports we have examined influences of CoCl2 on the protein waves obtained from water extracts of aquatic animal meats of 85 species. The results of the above experiments have shown that as there is a characteristic change in the protein waves of many species, the polarography may be useful in the practical inspection of foods. However, there are many species which can not be distinguished from one another. Therefore, other new methods for the determination of the protein waves must be devised.
In the present experiment we have examined influences of hexammine-cobalt chloride, Co (NH3) 6Cl3, on the protein waves obtained from water extracts of the meats in aquatic animals of 30 species under the same conditions as in a previous experiment. The result of the above experiment is as follows:
When the protein waves of the aquatic animals of 30 species were estimated in the buffer solutions containing hexammine-cobalt chloride, their waves did not belong to group I and group II, but belong to group III or group IV. And their waves gave monotonous shapes.
In the case of every height curve and crossing point of their protein waves estimated in the buffer solutions with hexammine-cobalt chloride, there was a tendency that they were analogous to one another. Consequently, there were many species which could not be distinguished from one another.
As everybody knows, cystine and cysteine produce a pronounced single catalytic wave in an ammonia buffer containing divalent cobalt, but not in a buffer containing trivalent cobalt. Therefore, when the protein waves in the crude samples containing free sulfhydryl groups are determined, it is more desirable to use hexammine-cobalt chloride.
We greatly hope that various new and suitable methods for the estimation of the protein waves in the hexammine-cobalt chloride solutions may be devised and applied in the practical inspection of foods.
