Physico-chemical and functional properties of proteins from green mussel (Perna viridis) during ice storage
2007
Binsi, P.K. | Shamasundar, B.A. | Dileep, A.O.
The effect of ice storage on the properties of proteins from green mussel (Perna viridis) has been investigated. Ice storage of green mussel for a period of 19 days revealed a marginal increase in moisture and decrease in total nitrogen content. There was significant reduction (P < 0.05) in non-protein nitrogen content and calcium activated adenosine triphosphatase enzyme activity. The solubility of the total proteins in high ionic strength buffer decreased marginally. The ice storage of green mussel had a significant effect on association-dissociation/denaturation phenomenon of proteins as revealed by gel filtration profile, reduced viscosity values and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) pattern. The dynamic viscoelastic behaviour of green mussel meat in the temperature range of 30-90 °C revealed higher storage modulus (G') values at a later part of ice storage. The emulsion capacity of green mussel did not show significant variation (P < 0.05) during ice storage.
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