HAKE NATURAL ACTOMYOSIN INTERACTION WITH FREE FATTY-ACIDS DURING FROZEN STORAGE

被引：28

作者：

CARECHE, M

TEJADA, M

机构：

[1] Instituto del Frío (CSIC), Madrid, 28040, Ciudad Universitaria s/n

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 64卷 / 04期

关键词：

MYOFIBRILLAR PROTEINS; NATURAL ACTOMYOSIN; FREE FATTY ACIDS; LIPID-PROTEIN; LIPID-PROTEIN INTERACTION; FROZEN STORAGE; MERLUCCIUS MERLUCCIUS L;

D O I：

10.1002/jsfa.2740640417

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The interaction of hake muscle actomyosin with free fatty acids in 0.6 M KCl pH 7 during frozen storage has been studied up to 280 days. ATPase activity, protein solubility and relative viscosity measurements were performed. Oleic and myristic acid had a detrimental effect on these properties during frozen storage. Oleic acid was bound to the protein from the beginning, mainly to the insoluble fraction. The diminishment of functionality following addition of oleic acid is not due to aggregation caused by covalent-type bonds, since it occurs well before the electrophoretic change is appreciable.

引用

页码：501 / 507

页数：7

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