Effect of hydrostatic pressure on aggregation and viscoelastic properties of tilapia (Orechromis niloticus) myosin

Journal of Food Science

Volumn 66, Issue 8, 2001, Pages 1158-1162

  Ksu, K C ^a   Ko, W C ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Aggregation; Hydrostatic pressure; Myosin; Tilapia; Viscoelastic properties

Indexed keywords

TILAPIA;

EID: 0035661783     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb16098.x     Document Type: Article

References (24)

1. Thermal aggregation of myosin subfragments from cod and herring
2. The influence of pressure on the self-assembly of the thick filament from the myosin of vertebrate skeletal muscle
3. Effect of temperature and pH on protein-protein interaction in actomyosin solutions
4. Effect of high-pressure treatment of protein on the rheology of flocculated emulsions containing protein and polysaccharide
5. High pressure technology in the food industry
6. Protein gels
7. Biological effects of high hydrostatic pressure on food microorganisms
8. Mechanism of heat-induced gelation of pressurized actomyosin: Pressure-induced changes in actin and myosin in actomyosin
9. Stability of fish myosins and their fragments to high hydrostatic pressure
10. Temperature and pH affect transglutaminase-catalyzeds "setting" of crude fish actomyosin
11. Effect of high pressure treatment on the thermal gelation of sardine and Alaska pollack meat and myosin pastes
12. Thermal denaturation and aggregation of actomyosin from Atlantic croaker
13. Filament forming ability of tilapia myosin, in association with biochemical activities
14. Trial determination of the ratio of myosin and actin in raw meat by differential scanning calorimetry
15. Application of high pressure to processing: Textural comparison of pressure and heat induced gels of food proteins
16. The studies of the denaturation and the heat gelling propertiesof myosin and its helical subfragments
17. Physicochemical properties and heat-induced gelling of cardiac myosin in model system
18. Relative roles of the head and tail portions of the molecule in heat-induced gelation of myosin
19. Dynamic viscoelastic behavior of natural actomyosin and myosin during thermal gelation
20. Carp natural actomyosin: Thermal denaturation mechanism
21. Denaturierund der proteine
22. Differential scanning calorimetric study of muscle and its proteins: Myosin and its subfragments
23. Gelation of myosin filament under high hydrostatic pressure
24. Protein volume in solution