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FREEZE DENATURATION OF FISH MUSCLE PROTEINS.

[In Japanese. / En japonais.]

Author(s) : TSUCHIYA T.

Type of article: Article

Summary

STUDIES ON THE FREEZE DENATURATION OF FISH MUSCLE PROTEINS WERE REVIEWED WITH EMPHASIS GIVEN TO CHANGES IN THEIR PHYSICO-CHEMICAL AND BIOCHEMICAL PROPERTIES DURING FROZEN STORAGE. DENATURATION OF ACTOMYOSIN COMMONLY OCCURS DURING FROZEN STORAGE AND SIDE-TO-SIDE AGGREGATION OF MYOSIN MOLECULES APPEARS TO HAVE THE MAJOR ROLE IN THIS REACTION. FREEZE DENATURATION OCCURRED WITH INDIVIDUAL PROTEINS AS WELL AS WITH THEIR SUBUNITS. NOT ONLY AGGREGATION BUT ALSOSOME NORMAL CHANGES WERE OBSERVED. DENATURATION WAS INHIBITED IN THE PRESENCE OF ADDED GLUTAMATE.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1990-0198
  • Languages: Japanese
  • Source: Trans. JAR - vol. 6 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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