Fish Myofibrillar Protein and Lipid Interaction in Aqueous Media as Detected by Isotope Labeling, Sucrose Gradient Centrifugation, Polyacrylamide Electrophoresis and Electron Paramagnetic Resonance

  • Soliman Y. K. Shenouda
  • George M. Pigott
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 86A)


The integrity and function of various essential natural systems depends on the existence of stable complexes of lipid and protein. Examples of such systems are numerous, such as the fluid mosaic cell membranes, the blood coagulation process, various lipase reactions, actomyosin ATPase activity, blood serum lipoproteins, etc. in food systems, on the other hand, complexes of lipid and protein coexisting naturally, or artificially formed, show an important role in food manufacturing (dough mixing, bread making, dairy products, meat sausage, food emulsions, etc.) and in the instability of processed foods, particularly fishery products.


Polar Lipid Neutral Lipid Spin Label Sucrose Gradient Phosphatidyl Choline 
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Copyright information

© Plenum Press, New York 1977

Authors and Affiliations

  • Soliman Y. K. Shenouda
    • 1
  • George M. Pigott
    • 2
  1. 1.National Marine Fisheries ServiceGloucesterUSA
  2. 2.Institute for Food Science and TechnologyCollege of Fisheries, University of WashingtonSeattleUSA

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