Electron‐microscopic studies of structure formation of isolated myofibrillar proteins during the freezing‐thawing process

Abstract An electron‐microscopic study of cryostructurization of isolated myofibrillar proteins of Antarctic krill has been carried out. It has been found out that after freezing‐thawing krill's protein suspension has a spatial meshy structure. Correlation of electron microscopic findings and p...

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Bibliographic Details
Published in:Food / Nahrung
Main Authors: Rogozhin, S. V., Belavtseva, E. M., Vainerman, E. S., Radchenko, L. G., Pivovarov, P. P., Golovina, T. O., Pertsevoy, F. V.
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 1984
Subjects:
Antarctic
Antarc*
Antarctic Krill
Online Access:http://dx.doi.org/10.1002/food.19840280215
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffood.19840280215
https://onlinelibrary.wiley.com/doi/pdf/10.1002/food.19840280215
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Summary:Abstract An electron‐microscopic study of cryostructurization of isolated myofibrillar proteins of Antarctic krill has been carried out. It has been found out that after freezing‐thawing krill's protein suspension has a spatial meshy structure. Correlation of electron microscopic findings and physico‐mechanical properties does occur. Transmission electron microscopy used together with the freezefracture technique proved to be most informative for the test subject.

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