Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 624-630

  Liu, Gang ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Digestibility; Electrophoresis; Myosin; Oxidation; Thermal denaturation

Indexed keywords

CHYMOTRYPSIN; MYOSIN; PEPSIN A; TRYPSIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; DISULFIDE BOND; ELECTROPHORESIS; FOOD QUALITY; HEAT; MEAT INDUSTRY; METABOLISM; NONHUMAN; OXIDATION; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN POLYMERIZATION; TEMPERATURE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEAT; MYOSINS; OXIDATION-REDUCTION; PROTEIN DENATURATION;

ANIMALIA; GALLUS GALLUS;

EID: 0034127455     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990520h     Document Type: Article

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