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PROTEIN-PROTEIN INTERACTIONS IN GELS OF PRE-AND POST-SPAWNING FISH ACTOMYOSIN.
Author(s) : BEAS V. E., CRUPKIN M.
Summary
THE PURPOSE OF THIS STUDY WAS TO ANALYZE THE PROTEIN-PROTEIN INTERACTIONS DURING THE FORMATION OF FISH GEL ACTOMYOSIN, BEFORE AND AFTER SPAWNING. IT WAS SHOWN THAT PRE-SPAWNING HAKE ACTOMYOSIN REDUCES THE EXPOSURE CAPACITY OF HYDROPHOBIC GROUPS AND THE FORMATION OF PROTEIN-PROTEIN INTERACTIONS. HYDROGEN BONDS WERE FOUND TO BE ESSENTIAL IN GEL NETWORK DEVELOPMENT. ALTHOUGH DISULFITE LINKAGES ARE PRODUCED ; THEY ARE NOT ESSENTIAL.
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Details
- Original title: PROTEIN-PROTEIN INTERACTIONS IN GELS OF PRE-AND POST-SPAWNING FISH ACTOMYOSIN.
- Record ID : 1992-0236
- Languages: English
- Source: Chilling and Freezing of New Fish Products.
- Publication date: 1990/09/18
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Chilling; Protein; Colloidal suspension; Fish; Enzyme
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- Date : 1992
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- Date : 1997/01
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- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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- Date : 1997/01
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- Source: Ital. J. Food Sci. - vol. 62 - n. 1
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- Date : 1995/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 2
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