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Properties of actomyosin
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Actomyosin from fresh pinkperch (Nemipterus japonicus) meat was isolated and its properties were assessed. The SDS-PAGE pattern indicated multiple bands in the molecular weight range of 210 5 KD to 2104 KD. The dynamic viscoelastic behaviour revealed sol-gel transition at 2 temperatures, 36.7°C and 63.3°C. Setting of actomyosin at 30°C for 1 hr could increase the storage modulus values significantly. The freezing and frozen storage of actomyosin alter solubility in high ionic strength buffer by 17.9% and reduction in Ca++ ATPase activity by 41.8%.
17p
nguaconbaynhay5
11-05-2020
23
1
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In the present study, physico-chemical and functional properties such as solubility, Ca2+ATPase activity, total sulfhydryl group, emulsion activity index, emulsion stability, foam volume stability (FVS), foam volume capacity, gelation, water holding capacity (WHC) of muscle proteins from fresh eel (Mastacembelus armatus) fish were studied. Solubility value of sarcoplasmic (SPP) and myofibrillar protein (MFP) was 44.93 and 59.16 mg/g respectively. It is higher in MFP than SPP fraction. Ca2+ATPase activity of actomyosin was 0.
7p
quenchua4
06-04-2020
5
1
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