Abstract:Solubility and quality of actomyosin play crucial roles during storage and processing of a particular muscle type. We report here the effect of low intensity (20 kHz) ultrasonication on the solubility and some other biochemical properties of the actomyosin isolated from chicken breast muscle. Although there was an overall enhancement in the solubility of actomyosin during sonication, the major increase of~61.55% occurred at 0.2M NaCl after 10-12 min of exposure. The distinctive feature of sodium dodecyl sulpha… Show more
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