ShareFREEZE DENATURATION OF CARP MYOSIN AND ITS PREVENTION BY SODIUM GLUTAMATE.
Author(s) : AKAHANE T., TSUCHIYA T., MATSUMOTO J. J.
Type of article: Article
Summary
THE NATURE AND MECHANISM OF THE FREEZE DENATURATION OF FISH MYOSIN WAS CLARIFIED BY MEASURING CHANGES IN SOLUBILITY, ATPASE ACTIVITY, AND FILAMENT RECONSTITUTING CAPACITY OVER 8 WEEKS OF STORAGE AT 253 K (20 DEG C). CARP MYOSIN WAS STORED EITHER IN THE ABSENCE OR PRESENCE OF 0.2 M SODIUM GLUTAMATE. THE RESULTS INDICATED THAT SODIUM GLUTAMATE PREVENTED THE DENATURATION AND MYOSIN APPEARED LESS RESISTANT TO FREEZE DENATURATION IN A DISSOLVED STATE THAN IN A FILAMENT STATE.
Details
- Original title: FREEZE DENATURATION OF CARP MYOSIN AND ITS PREVENTION BY SODIUM GLUTAMATE.
- Record ID : 1982-0887
- Languages: English
- Source: Cryobiology - vol. 18 - n. 4
- Publication date: 1981/08
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Indexing
- Themes: Fish and fish product
- Keywords: Carp; Fish; Myosin; Denaturation; Freezing
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EFFECT OF THE FREEZING TIME ON COLD-INDUCED DEN...
- Author(s) : ITO M. A., INOUE N., SHINANO H.
- Date : 1990
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 56 - n. 2
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Electron microscopic observation and biochemica...
- Author(s) : INOUE N., et al.
- Date : 1992
- Languages : Japanese
- Source: Trans. JAR - vol. 9 - n. 1
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FREEZE DENATURATION OF FISH MUSCLE PROTEINS.
- Author(s) : TSUCHIYA T.
- Date : 1989
- Languages : Japanese
- Source: Trans. JAR - vol. 6 - n. 1
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ON REACTION ORDER OF THE DENATURATION OF CARP M...
- Author(s) : OHTA F.
- Date : 1989
- Languages : Japanese
- Source: Refrigeration - vol. 64 - n. 745
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DENATURATION OF COD MYOSIN DURING FREEZING AFTE...
- Author(s) : ANG J. F., HULTIN H. O.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 4
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