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Hake natural actomyosin interaction with free fatty acids during frozen storage

AutorCareche, Mercedes ; Tejada Rosales, E. M.
Palabras claveLipid-protein
Free fatty acids
Merluccius merluccius L
Lipid-protein interaction
Frozen storage
Natural actomyosin
Myofibrillar proteins
Fecha de publicación1994
EditorJohn Wiley & Sons
CitaciónJournal of the Science of Food and Agriculture 64: 501- 507 (1994)
ResumenThe 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
URIhttp://hdl.handle.net/10261/117246
DOI10.1002/jsfa.2740640417
Identificadoresdoi: 10.1002/jsfa.2740640417
issn: 1097-0010
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