Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins

Authors :: Chaijan, M.
Benjkul, S.
Visessanguan, W.
Lee, S.
Faustman, C.
Source :: Journal of Food Science. March, 2007, Vol. 72 Issue 2, pC89, 7 p.
Publication Year :: 2007
Abstract: A study was carried out to investigate the effects of ionic strength and temperature on the interaction between fish myoglobin and myofibriliar proteins in a model system. Binding of myoglobin to natural actomyosin (NAM) was observed and it increased when ionic strength was increased at concentrations of 0.6 M KCL and with increases in temperature from 4 to 25 degree Celsius.

Subjects :: Myoglobin -- Chemical properties
Myoglobin -- Thermal properties
Fishes -- Nutritional aspects
Business
Food/cooking/nutrition

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