BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN AND MYOFIBRILS FROM FROZEN STORED FLOUNDER (PARALICHTHYS PATAGONICUS) FILLETS

Autor:	M.R. Pagano, Maria Elida Paredi, Marcos Crupkin
Rok vydání:	2010
Předmět:	Pharmacology Gel electrophoresis biology ATPase Biophysics Flounder Cell Biology biology.organism_classification Enzyme assay EGTA chemistry.chemical_compound chemistry Biochemistry Myosin biology.protein Denaturation (biochemistry) Myofibril Food Science
Zdroj:	Journal of Food Biochemistry. 34:983-997
ISSN:	0145-8884
DOI:	10.1111/j.1745-4514.2010.00344.x
Popis:	The biochemical and physicochemical properties of myofibrils and actomyosin (AM) from frozen stored fillets of flounder were investigated. Solubility of proteins increased after freezing and decreased during frozen storage. No significant (P
Databáze:	OpenAIRE
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