کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563097 1330746 2006 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 39, Issue 9, November 2006, Pages 992–1001
نویسندگان
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