Abstract
When fresh fish muscle (Ophiodon elongatus) was exposed to free fatty acids (safflower oil hydrolysate), the whole myofibril lost its suspensibility more readily than its component proteins lost their solubility. SDS-acrylamide gel electrophoresis indicated that tropomyosin was the most readily insolubilized protein. In the presence of 0.04% formaldehyde, effects of the free fatty acids were increased approximately threefold.
Publisher
Canadian Science Publishing
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献