ACTOMYOSIN STABILIZATION TO FREEZE-THAW AND HEAT DENATURATION BY LACTATE SALTS

Stabilization of fish actomyosin (AM) was investigated with respect to freeze- and heat-induced denaturation as affected by concentration of sodium lactate (SL), lithium lactate and sucrose. Recovered Ca2+ ATPa se activity was used as a measure of denaturation. Optimum cryoprotect ion was gained with 6% (w/v) SL. However, SL of similar quality from a nother source destablized AM at low concentration and was less effecti ve at higher concentrations. Lithium lactate was not an effective cryo protectant. For heat stabilization, SL was two times more effective th an sucrose with an optimum concentration of 25%. Sodium lactate appear s to have good potential as a cryoprotectant and stabilizer of AM.