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Protein solubility in Pacific whiting affected by proteolysis during storage.

Author(s) : LIN T. M., PARK J. W.

Type of article: Article

Summary

The effects of post-harvest storage temperatures and times on proteolysis of Pacific whiting and relationship to changes in protein solubility were evaluated. Myosin heavy chain degraded rapidly during post-harvest storage at low temperature (0-5 deg C). Actin degradation was similar but to a lesser degree. Both log-percent myosin heavy chain and actin degradation was highly correlated to protein solubility. Degrated proteins were not completely removed by washing.

Details

  • Original title: Protein solubility in Pacific whiting affected by proteolysis during storage.
  • Record ID : 1997-1658
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 3
  • Publication date: 1996/05
  • Document available for consultation in the library of the IIR headquarters only.

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