Actomyosin from fresh pinkperch (Nemipterus japonicus) meat was isolated and its properties were assessed. The SDS-PAGE pattern indicated multiple bands in the molecular weight range of 2 10 5 KD to 2 104 KD. The dynamic viscoelastic behaviour revealed sol-gel transition at 2 temperatures, °C and °C. Setting of actomyosin at 30°C for 1 hr could increase the storage modulus values significantly. The freezing and frozen storage of actomyosin alter solubility in high ionic strength buffer by and reduction in Ca++ ATPase activity by . | Nội dung Text Effect of freezing and frozen storage on the properties of actomyosin from pinkperch Nemipterus japonicus
