Effect of low frequency ultrasonication on biochemical and structural properties of chicken actomyosin
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- 作者：Rashid Saleem ; Riaz Ahmad ; ahmadriaz2013@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chicken actomyosin ; Conformational change ; CD spectroscopy ; Electron microscopy ; SDS&ndash ; PAGE ; Ultrasonication
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：205
- 期：Complete
- 页码：43-51
- 全文大小：1328 K
文摘
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Effect of ultrasonication (20 kHz) on various properties of actomyosin were monitored.
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CD-spectroscopy and UV-spectra indicates structural changes in actomyosin.
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No fragmentation in principal actomyosin polypeptides was observed.
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Ultrasonication improves structure and water-holding capacity of actomyosin gels.