首页> 外文会议>International Seafood Conference on the occasion of the 25th anniversary of the WEFTA 13-16 November, 1995 Noordwijkerhout, The Netherlands >Effect of freezing and formaldehyde on solubility of natural actomyosin isolated from cod (gadus morhua), hake (merluccius merluccius) and blue whiting (micromesistius poutassou)
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Effect of freezing and formaldehyde on solubility of natural actomyosin isolated from cod (gadus morhua), hake (merluccius merluccius) and blue whiting (micromesistius poutassou)

机译:冷冻和甲醛对分离自鳕鱼(鳕),鳕鱼(鳕)和蓝鳕鱼(micromesistius poutassou)的天然放线菌素溶解度的影响

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摘要

The decrease in solubility and the aggregates formed in natural actomyosin (NAM) isolated from cod, hake and blue whiting muscle and in NAM with 6mM formaldehyde (FA) added was studied in order to ascertain the way FA acts on myofibrillar proteins in FA forming species during frozen storage. Solubility in 0.6 M NaCl was measured before and after freezing (-20 deg C) and insoluble aggregates generated in frozen storage were treated with 2 percent sodium dodecyl sulphate (SDS) and 2 percent SDS+5 percent beta-mercaptoethanol (ME)_ successively in order to break down secondary interactions and disculfide bridges.
机译:研究了从鳕鱼,鳕鱼和蓝鳕鱼肌肉分离的天然肌动蛋白(NAM)以及添加6mM甲醛(FA)的NAM中溶解度的下降和聚集体的形成,以确定FA对FA形成物种中肌原纤维蛋白的作用方式。在冷冻储存期间。在冷冻之前和之后(-20摄氏度)测量在0.6 M NaCl中的溶解度,并依次用2%十二烷基硫酸钠(SDS)和2%SDS + 5%的β-巯基乙醇(ME)_处理冷冻储存中产生的不溶性聚集体为了破坏次级相互作用和二硫键。

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