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...
Published in: | Food / Nahrung |
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Main Authors: | , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
1984
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Subjects: | |
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 |
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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