Effect of Maillard reaction with glucose and ribose on solubility at low ionic strength and filament-forming ability of fish myosin

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 7, 2001, Pages 3403-3407

  Tanabe, Manabu ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Filament formation; Fish; Glucose; Glycosylation; Maillard reaction; Myosin; Myosin rod; Ribose; Solubility

Indexed keywords

GLUCOSE; MONOSACCHARIDE; MYOSIN; REDUCING AGENT; RIBOSE; SODIUM CHLORIDE;

ALPHA HELIX; ARTICLE; CARP; CONTROLLED STUDY; FISH; GLYCATION; IONIC STRENGTH; MEAT; NONHUMAN; PROTEIN ASSEMBLY; PROTEIN CONFORMATION; PROTEIN GLYCOSYLATION; PROTEIN STRUCTURE; SOLUBILITY; SOLUBILIZATION;

ANIMALS; CARPS; GLUCOSE; GLYCOSYLATION; MAILLARD REACTION; MYOSINS; OSMOLAR CONCENTRATION; RIBOSE; SOLUBILITY;

CYPRINUS CARPIO;

EID: 0034857412     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001202h     Document Type: Article

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