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Effect of Freeze-Drying on Denaturation of Myosin horn Rabbit Skeletal Muscle (1966)

YASUI, TSUTOMU ; HASHIMOTO, YOSHIO

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 31 (1966), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: The effect of freeze-drying on the denaturation of myosin A and myosin B prepared from rabbit skeletal muscle and of heavy meromyosin derived from trypsin-treated myosin A was investigated by measurement of adenosine tri-phosphatase activities and by solubilities. The results show that the myosins undergo denaturation through the process of freeze-drying. Factors involved in the denaturation are the pH and ionic strength of the solution and the dehydration. The denaturation is inhibited by the addition of sucrose to the system.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1966.tb00495.x

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