Denaturation of Labeo rohita (rohu) actomyosin on frozen storage: preventive effect of dicarboxylic acids
The preventive effect of fumarate, maleate, tartrate and oxalate on the denaturation of frozen rohu actomyosin at -20°C in 0.7 M KCl for 7 weeks was examined using an in vitro test model. The rate of denaturation was followed by estimating percentage salt extractability, Ca²+ ATP-ase activity and the clearing response test. Fumarate, maleate and tartrate showed cryoprotective effect for higher concentration of pre-rigor rohu actomyosin of 10 mg/ml and 20 mg/ml. At actomyosin concentration of 6 mg/ml, maleate and tartrate showed some preventive effect whereas fumarate enhanced denaturation. Oxalate showed poor cryoprotective action. Post-rigor rohu actomyosin was preserved frozen without denaturation to a greater extent than pre-rigor actomyosin.
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1984
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| Subjects: | Chemistry, Fisheries, protein denaturation, myosin, freezing storage, Labeo rohita, |
| Online Access: | http://hdl.handle.net/1834/33818 |
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| Summary: | The preventive effect of fumarate, maleate, tartrate and oxalate on the denaturation of frozen rohu actomyosin at -20°C in 0.7 M KCl for 7 weeks was examined using an in vitro test model. The rate of denaturation was followed by estimating percentage salt extractability, Ca²+ ATP-ase activity and the clearing response test. Fumarate, maleate and tartrate showed cryoprotective effect for higher concentration of pre-rigor rohu actomyosin of 10 mg/ml and 20 mg/ml. At actomyosin concentration of 6 mg/ml, maleate and tartrate showed some preventive effect whereas fumarate enhanced denaturation. Oxalate showed poor cryoprotective action. Post-rigor rohu actomyosin was preserved frozen without denaturation to a greater extent than pre-rigor actomyosin. |
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