Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 1
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- Pages.29-37
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- 1987
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- 0367-6293(pISSN)
Physicochemical Characteristics of Yellowtail Myosin and Whelk Paramyosin
방어 Myosin과 갈색띠 매물고둥 Paramyosin의 물리화학적 성질
- Pyeun, Jae-Hyeung (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Choi, Yeung-Joon (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- Published : 1987.02.01
Abstract
The native myosin and paramyosin extracted from the ordinary muscle of yellowtail (Seriola quinqueradita) and the adductor muscle of whelk (Neptunea arthritica cumingi) were studied for their physico-chemical characteristics. Molecular weight, molar extinction coefficient at 278 nm and intrinsic viscosity were accounted for
수산동물의 근육단백질 중 특히 많은 분포를 보이며. 생리적으로 뿐만 아니라 식품학적으로도 중요한 myosin과 paramyosin을 방어 보통육과 갈색띠 매물고둥에서 추출하여 각각의 물리 화학적 성질을 비교 검토 하였다. 방어 보통육 myosin은 분자량
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