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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.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Chilling; Protein; Colloidal suspension; Fish; Enzyme
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Salmon mince from different raw materials, func...
- Author(s) : HANSEN G. T., SORENSEN N. K., NYVOLD T. E.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
View record
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Gel forming capacity of fish mince during froze...
- Author(s) : HUIDOBRO A., TEJADA M.
- Date : 1993/05/03
- Languages : English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Formats : PDF
View record
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HYDROLYTIC CHANGES IN THE LIPIDS OF FROZEN HAKE...
- Author(s) : SOTELO C. G.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
View record
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EFFECT OF STORAGE IN ICE ON ACTIVITY OF PROTEOL...
- Author(s) : FIK M., MAGADZIA A.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
View record
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Postmortem denaturation of fish muscle proteins...
- Author(s) : Ifremer, FIOM, VERREZ-BAGNIS V.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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