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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 4, 2002, Pages 830-834

Thermal denaturation of myofibrillar proteins of striated and smooth adductor muscles of scallop (Zygochlamys patagonica). A differential scanning calorimetric study

(3) Paredi, Maria E a,b,c Tomas, Mabel C d Crupkin, Marcos a,b

a Centro Regional Sur Centro de Investigaciones de Tecnologia Pesquera y Alimentos Regionales (Argentina)

b UNIVERSIDAD NACIONAL DE MAR DEL PLATA (Argentina)

c FACULTAD DE CIENCIAS EXACTAS (Argentina)

d CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA (Argentina)

Author keywords

Myofibrillar proteins; Patagonian scallop; Thermal denaturation

Indexed keywords

MUSCLE PROTEIN; MYOSIN; MYOSIN ADENOSINE TRIPHOSPHATASE; TROPOMYOSIN;

ANIMAL; ANIMAL TISSUE; ARTICLE; CHEMICAL ENVIRONMENT; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; HEAT; IONIC STRENGTH; MOLLUSC; MUSCLE FIBRIL; NONHUMAN; OSMOLARITY; PH; PROTEIN DENATURATION; SCALLOP; SKELETAL MUSCLE; SMOOTH MUSCLE; TEMPERATURE; THERMAL ANALYSIS; THERMODYNAMICS; THERMOSTABILITY;

ANIMALIA; MOLLUSCA;

ACTOMYOSIN; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; HEAT; HYDROGEN-ION CONCENTRATION; MOLLUSCA; MUSCLE PROTEINS; MUSCLE, SKELETAL; MUSCLE, SMOOTH; MYOFIBRILS; MYOSINS; OSMOLAR CONCENTRATION; PROTEIN DENATURATION; THERMODYNAMICS; TROPOMYOSIN;

EID: 0037070040 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf010767q Document Type: Article

Times cited : (23)

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