Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in low-ionic-strength medium

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 15, 2002, Pages 4327-4332

  Katayama, Shigeru ^a   Shima, Junji ^a   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Glucose; Glycosylation; Maillard reaction; Myofibrillar proteins; Myosin; Scallop; Solubility

Indexed keywords

ACTIN; GLUCOSE; MONOMER; MUSCLE PROTEIN; MYOSIN; PARAMYOSIN; SODIUM CHLORIDE; TROPOMYOSIN;

ANIMAL; ANIMAL TISSUE; ARTICLE; CHEMICAL REACTION; CHEMISTRY; CONCENTRATION (PARAMETERS); GEL CHROMATOGRAPHY; GLYCATION; GLYCOSYLATION; IONIC STRENGTH; MOLLUSC; MUSCLE FIBRIL; MYOFILAMENT; NONHUMAN; OSMOLARITY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SCALLOP; SHELLFISH; SOLUBILITY;

ANIMALIA; MOLLUSCA;

ACTINS; ANIMALS; CHROMATOGRAPHY, GEL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLUCOSE; GLYCOSYLATION; MAILLARD REACTION; MOLLUSCA; MUSCLE PROTEINS; MYOFIBRILS; MYOSINS; OSMOLAR CONCENTRATION; SHELLFISH; SODIUM CHLORIDE; SOLUBILITY; TROPOMYOSIN;

EID: 0037125110     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011717o     Document Type: Article

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