کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4563097 | 1330746 | 2006 | 10 صفحه PDF | دانلود رایگان |

The physico-chemical and rheological properties of fresh actomyosin from green mussel (Perna viridis) have been evaluated. Amino acid profile of actomyosin revealed a relatively high proportion of glutamic acid, alanine, tryptophan and aspartic acid. Ultraviolet absorption spectra of actomyosin solution showed a maximum absorbance in the wavelength region of 270–280 nm indicating presence of aromatic amino acid residues. Dynamic viscoelastic behavior of actomyosin revealed the ability to form network during heating, however, the strength of network appeared to be weak as given by frequency sweep of the heat set gel. The flow behavior of actomyosin solution indicated pseudoplastic behavior at different concentrations and temperatures. Casson and Herschel-Bulkley models were used to evaluate flow behavior of actomyosin and revealed maximum yield stress value at 30 mg/ml at 40 °C.
Journal: Food Research International - Volume 39, Issue 9, November 2006, Pages 992–1001