2024-03-29T06:11:16Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1172462021-12-29T13:44:09Zcom_10261_42343com_10261_2col_10261_42344
00925njm 22002777a 4500
dc
Careche, Mercedes
author
Tejada YƔbar, Margarita
author
1994
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
Journal of the Science of Food and Agriculture 64(4): 501-507 (1994)
http://hdl.handle.net/10261/117246
10.1002/jsfa.2740640417
http://dx.doi.org/10.13039/501100000780
Lipid-protein
Free fatty acids
Merluccius merluccius L
Lipid-protein interaction
Frozen storage
Natural actomyosin
Myofibrillar proteins
Hake natural actomyosin interaction with free fatty acids during frozen storage