National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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 2ï‚´105 KD to 2ï‚´104 KD. The dynamic viscoelastic behaviour revealed sol-gel transition at 2 temperatures, 36.7°C and 63.3°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 17.9% and reduction in Ca++ ATPase activity by 41.8%. The apparent reduced viscosity as a function of protein concentration of actomyosin indicated a possible aggregation process. A reduction in myosin heavy chain concentration with storage period was revealed by SDS-PAGE pattern. A progressive reduction in storage modulus values were observed with increase in frozen storage period. This pattern were also observed in set actomyosin.
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