Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally.

@article{Arfat2012ImpactOZ,
  title={Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally.},
  author={Yasir Arfat and Soottawat Benjakul},
  journal={Food chemistry},
  year={2012},
  volume={135 4},
  pages={2721-7}
}
Impact of zinc sulphate (ZnSO(4)) and zinc chloride (ZnCl(2)) on heat-induced aggregation of natural actomyosin (NAM) extracted from yellow stripe trevally (Selaroides leptolepis) was investigated. In the presence of ZnSO(4) or ZnCl(2), the transition temperature (T(max)) of myosin shifted from 47.83 ± 0.30°C to 46.05 ± 0.36 and 46.49 ± 0.49°C, with the coincidental decreases in ΔH from 1.07 ± 0.03 J/g to 0.63 ± 0.02 and 0.67 ± 0.04 J/g, respectively (P<0.05). Additionally, Ca(2+)-ATPase… CONTINUE READING
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