STUDIES ON PROTEIN DENATURATION OF FROZEN FISH
نویسندگان
چکیده
منابع مشابه
Protein denaturation in frozen stored hake (Merluccius merluccius L
Protein solubility of whole and minced muscle of hake (Merluccius merluccius L.) was evaluated at different temperatures of storage: -5°, -12° and -20°C. Proteins soluble in 1% NaCl did not show any change at any of the temperatures of storage, while the 5% NaCl-soluble proteins decreased significantly when whole hake was stored at -5° and 12°C (p < 0.01). A correlation was found between the de...
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Bull and Neurath (1) have reported a study of the kinetics of surface denaturation of egg albumin. The protein solutions were shaken in bottles for varying lengths of time, and the amount of denaturation determined. It was not possible, however, in their studies to establish the effect of the extent and rate of formation of surface. The present paper reports a study of surface denaturation occu...
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The specific rate of inactivation of antitoxin in urea solutions, as measured by the Römer neutralization test with toxin, has been shown to be independent of the concentration of protein under the conditions studied. The amount of precipitate obtained in the quantitative precipitation test with toxin, however, increases greatly with increasing protein concentration during denaturation. The tim...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1964
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.30.1022