DENATURATION OF LABEO ROHITHA (ROHU) ACTOMYOSIN ON FROZEN STORAGE PREVENTIVE EFFECT OF DI CARBOXYLIC ACID

Abstract

The preventive effect of fumarate, maleate, tartrate and oxalate on the denaturation of frozen rohu actomyosin at-20oC in 0. 7 M KC1 for 7 weeks was examined using an in vitro test model. The rate of denaturation was followed by estimating percentage salt extractability, Ca2 + ATP-as activity and the clearing response test. Fumarate, maleate and tartrate showed cryoprotective effect for higher concentration of pre-rigor rohu actomyosin of 10 mg/ml and 20 mg/ml. At actomyosin concentration of 6 mg/ml, maleate and tartrate showed some preventive effect whereas fumarate enhanced denaturation. Oxalate showed poor cryoprotective action. Post-rigor rohu actomyosin was preserved frozen without denaturation to a greater extent than pre-rigor actomyosin.