Solubility and enzymatic solubilization of muscle and skin of capelin ( Mallotus villosus) at different pH and temperature

Abstract

1. 1. The breaking strength of capelin skin increases in the pH range from 6 to 10. 2. 2. Digestive enzymes in capelin degrade protein in the native skin at pH below 6, but not at neutral or alkaline conditions. 3. 3. The digestive enzymes release proteins with high molecular weight when acting on muscle tissue at neutral pH. 4. 4. Adjusting the pH to 4 facilitates a chemical/enzymatic dissection of skin and myocommata and simultaneously minimizes solubilization of muscle protein.