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Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins.

Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Research Abstract Details 

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  • Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Abstract Text:

    m chaijanM Chaijan,s benjakulS Benjakul,w visessanguanW Visessanguan,s leeS Lee,c faustmanC Faustman,m chaijanM Chaijan,s benjakulS Benjakul,w visessanguanW Visessanguan,s leeS Lee,c faustmanC Faustman,

    The effects of ionic strength (0, 0.3, and 0.6 M KCl) and temperature (4 and 25 degrees C) on the interaction between fish myoglobin and myofibrillar proteins were investigated in a model system. Increases in the relative content of bound myoglobin and metmyoglobin formation in myoglobin-natural actomyosin (NAM) mixtures with concurrent decreases in whiteness and Ca(2+)-ATPase activity were observed with increasing ionic strength (P < 0.05). The relative content of bound myoglobin and the oxidation of oxymyoglobin were generally greater at 25 degrees C than at 4 degrees C (P < 0.05). Binding of myoglobin to NAM resulted in decreased whiteness (P < 0.05). Ca(2+)-ATPase was not affected by temperature (P > 0.05). SDS-PAGE patterns of protein samples suggested that myoglobin-NAM interactions did not involve disulfide bonds. The formation of high-molecular-weight aggregates (>206 kDa) was observed and was more pronounced at higher ionic strength and higher temperature.

    Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Publishing Authors By Initials

    m chaijanM Chaijan,s benjakulS Benjakul,w visessanguanW Visessanguan,s leeS Lee,c faustmanC Faustman,m chaijanM Chaijan,s benjakulS Benjakul,w visessanguanW Visessanguan,s leeS Lee,c faustmanC Faustman,

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    Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Journal Published:

    PUBLICATION TYPE: Research Support, U.S. Gov't,

    Journal: Journal of food science

    VOLUME: 72

    Page Numbers: C89-95

    Journal Abbreviation:

    ISSN: 1750-3841

    DAY: 12

    MONTH: Mar

    YEAR: 2007

    Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Information

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    LANGUAGE: eng

    NlmUniqueID: 14052

    Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. Keywords Mesh Terms:

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    Grant and Affiliation Information for Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins.

    AFFILIATION: Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, 90112, Thailand.

    Country: United States

    United States Research PublicationUnited States Research Publication

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    MEDLINETA: J Food Sci

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