Effects of proteolysis and mechanism of gel weakening in heat-induced gelation of fish myosin

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 4, 2000, Pages 1024-1032

  Visessanguan, Wonnop ^a   An, Haejung ^b  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Arrowtooth flounder; Gelation; Myosin; Proteolysis

Indexed keywords

MYOSIN; PAPAIN;

ANIMAL; ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FISH; FLOUNDER; FLOW KINETICS; GEL; HEAT; ISOLATION AND PURIFICATION; NONHUMAN; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN MODIFICATION; SKELETAL MUSCLE; THERMODYNAMICS; THERMOGRAPHY;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; FLOUNDER; GELS; HEAT; MUSCLE, SKELETAL; MYOSINS; PAPAIN; RHEOLOGY; THERMODYNAMICS;

EID: 0034091953     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990847i     Document Type: Article

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