S. Cofrades et al., FREEZING AND FROZEN STORAGE OF ACTOMYOSIN FROM DIFFERENT SPECIES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 316-319
A comparative study was made of the influence of freezing (-24 degrees
C) and frozen storage (-12 degrees C) on the functional properties (v
iscosity, solubility) and physico-chemical characteristics (aliphatic
and aromatic hydrophobicity, ATPase activity) of actomyosin (AM) from
myosystems (chicken and bake) of differing freezing and frozen stabili
ty. The difference in functional behaviour between chicken and bake AM
as a consequence of freezing and frozen storage suggests that. for ba
ke AM, denaturation and aggregation occur essentially through direct a
ggregation of AM molecules to produce AM aggregates, whereas in chicke
n proteins, AM first dissociates into myosin and actin to produce myos
in and myosin-actin aggregates.