Premium
LIPID‐PROTEIN INTER ACTION DURING AQUEOUS EXTRACTION OF FISH PROTEIN: MYOSIN‐LIPID INTERACTION
Author(s) -
SHENOUDA SOLIMAN Y. K.,
PIGOTT GEORGE M.
Publication year - 1974
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.1365-2621.1974.tb17967.x
Subject(s) - denaturation (fissile materials) , myosin , chemistry , fish <actinopterygii> , extraction (chemistry) , biophysics , biochemistry , aqueous solution , lipid oxidation , chromatography , biology , organic chemistry , fishery , nuclear chemistry , antioxidant
Present results of model system experiments to determine whether or not the fish lipid interacts with myosin and which groups of lipids are responsible for this interaction. Studies of the effects of aging, heating and air denaturation (foam formation) on the formation of these lipoprotein complexes are also reported.