Early structural changes in myosin rod upon heating of carp myofibrils

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4905-4909

  Konno, K ^a   Yamamoto, T ^a   Takahashi, M ^a   Kato, S ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Carp; Denaturation; Gelation; Myofibril; Myosin

Indexed keywords

ADENOSINE TRIPHOSPHATASE; ADENOSINE TRIPHOSPHATASE (CALCIUM); ADENOSINE TRIPHOSPHATE MAGNESIUM; EDETIC ACID; F ACTIN; GELATIN; MYOSIN;

ANIMAL; ANIMAL TISSUE; ARTICLE; CARP; ENZYME INACTIVATION; FISH; HEATING; MUSCLE FIBRIL; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN DENATURATION; SOLUBILITY;

ANIMALS; CARPS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; MYOFIBRILS; MYOSINS; PROTEIN CONFORMATION; PROTEIN DENATURATION;

ANIMALIA; CYPRINUS CARPIO;

EID: 0033789561     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990479i     Document Type: Article

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