Heat-induced gelation of chicken Pectoralis Major myosin and β-lactoglobulin

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 3, 2001, Pages 1587-1594

  Vittayanont, Manee ^a   Vega Warner, Virginia ^a   Steffe, James F ^a   Smith, Denise M ^a,b  

^a Michigan State University   (United States)

^b UNIVERSITY OF IDAHO   (United States)

Author keywords

lactoglobulin; Aggregation; Denaturation; Gelation; Myosin

Indexed keywords

BETA LACTOGLOBULIN; BUFFER; MYOSIN; SODIUM DIHYDROGEN PHOSPHATE;

ARTICLE; CALORIMETRY; CHICKEN; FLOW KINETICS; HEATING; MOLECULAR DYNAMICS; OSCILLATION; PECTORALIS MAJOR MUSCLE; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN DENATURATION; TEMPERATURE DEPENDENCE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; GELS; HEAT; LACTOGLOBULINS; MEAT; MUSCLE, SKELETAL; MYOSINS; PROTEIN DENATURATION; THERMODYNAMICS;

GALLUS GALLUS;

EID: 0034832427     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000774z     Document Type: Article

References (9)

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