LIPID‐PROTEIN INTER ACTION DURING AQUEOUS EXTRACTION OF FISH PROTEIN: MYOSIN‐LIPID INTERACTION

Abstract

ABSTRACTS Present results of model system experiments to determine whether or not the fish lipid interacts with myosin and which groups of lipids are responsible for this interaction. Studies of the effects of aging, heating and air denaturation (foam formation) on the formation of these lipoprotein complexes are also reported.