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Ultracentrifugal Analysis of Changes in the Composition of Myofibrillar Protein Extracts Obtained from Fresh and Frozen Cod Muscle
Author(s) -
KING FREDERICK J.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01920.x
Subject(s) - myofibril , myosin , chemistry , actin , chromatography , composition (language) , biochemistry , food science , philosophy , linguistics
SUMMARY Extracts prepared from stored frozen cod muscle showed that the extractability of components detected by ultracentrifugal analysis changed at different rates from the extractability of total myofibrillar protein. Analogous results were obtained by storing extracts as “model systems”. The results consistently supported the postulated reaction equilibria: F‐actomyosin ⇋ G‐actomyosin ⇋ G‐actin plus myosin ⇋ inextractable protein.