Effect of pH, ADP and muscle soluble components on cod hemoglobin characteristics and extractability

Food Chemistry

Volumn 97, Issue 4, 2006, Pages 567-576

  Thongraung, Chakree ^a   Benjakul, Soottawat ^a   Hultin, Herbert O ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Binding of hemoglobin; Extractability of hemoglobin; Hemoglobin; Sarcoplasmic reticulum

Indexed keywords

ADENOSINE DIPHOSPHATE; DEOXYHEMOGLOBIN; HEMOGLOBIN;

ARTICLE; CONTROLLED STUDY; DEOXYGENATION; FISH; MOLECULAR WEIGHT; NONHUMAN; PH; PROTEIN ANALYSIS; PROTEIN BINDING; SARCOPLASMIC RETICULUM;

EID: 31844448930     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.006     Document Type: Article

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