Role of neck region in the thermal aggregation of myosin

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 1, 2002, Pages 196-202

  Tazawa, T ^a   Kato, S ^a,b   Katoh, T ^a,b   Konno, K ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b ASAHIKAWA MEDICAL COLLEGE   (Japan)

Author keywords

Aggregation; Carp; Denaturation; Gelation; Myosin

Indexed keywords

ADENOSINE TRIPHOSPHATASE; MYOSIN; OLIGOMER;

AMINO ACID SEQUENCE; ANIMAL; ANIMAL TISSUE; ARTICLE; CARP; CHEMISTRY; ELECTRON MICROSCOPY; ENZYME ACTIVITY; HEAT; HEAT TREATMENT; METABOLISM; NONHUMAN; OLIGOMERIZATION; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN DENATURATION; THERMOSTABILITY; ULTRASTRUCTURE;

ANIMALIA; CYPRINUS CARPIO;

ADENOSINETRIPHOSPHATASE; ANIMAL; CARPS; HEAT; MICROSCOPY, ELECTRON; MYOSINS; PROTEIN CONFORMATION; PROTEIN DENATURATION;

EID: 0036006643     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010727m     Document Type: Article

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