Share

EFFECT OF FREE AMINO ACIDS ON THE DENATURATION OF MACKEREL MYOFIBRILLAR PROTEINS IN VITRO DURING FROZEN STORAGE AT 253 K (-20 DEG C).

Author(s) : JIANG S. T., TSAO C. Y., LEE T. C.

Type of article: Article

Summary

IN ORDER TO STUDY THE ROLE OF AMINO-ACIDS IN THE STORAGE STABILITY OF FISH PROTEINS, ACTOMYOSINE WAS EXTRACTED FROM MACKEREL MUSCLE, THEN MIXED WITH HISTIDINE, LYSINE, TAURINE, GLYCINE, PROLINE AND GLUTAMIC ACID (AMINO-ACIDS PRESENT AT HIGH LEVELS IN MACKEREL) AND STORED AT -20 DEG C. PROTEIN DENATURATION WAS EVALUATED BY ELECTROPHORESIS AND MEASUREMENT OF ACTOMYOSINE SOLUBILITY AND ATPASE ACTIVITIES. HISTIDINE, LYSINE AND TAURINE ACCELERATE PROTEIN DENATURATION WHEREAS PROLINE AND GLUTAMIC ACID PREVENT IT.

Details

  • Original title: EFFECT OF FREE AMINO ACIDS ON THE DENATURATION OF MACKEREL MYOFIBRILLAR PROTEINS IN VITRO DURING FROZEN STORAGE AT 253 K (-20 DEG C).
  • Record ID : 1987-2279
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 35 - n. 1
  • Publication date: 1987

Links


See other articles in this issue (2)
See the source

Indexing