Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 295-301

  Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Aewsiri, Tanong ^c   Tanaka, Munehiko ^d  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c WALAILAK UNIVERSITY   (Thailand)

^d TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

ATP; ATPase; Dissociation; Muscle; Natural actomyosin; Prawn; Pyrophosphate

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); ADENOSINE TRIPHOSPHATASE (MAGNESIUM); ADENOSINE TRIPHOSPHATE; MAGNESIUM CHLORIDE; MYOSIN; MYOSIN ADENOSINE TRIPHOSPHATASE; PYROPHOSPHATE;

ANIMAL TISSUE; ARTICLE; COMPARATIVE STUDY; CONCENTRATION RESPONSE; CONTROLLED STUDY; CRUSTACEA; DISSOCIATION; ENZYME ACTIVITY; ENZYME IMMUNOASSAY; FOOD ANALYSIS; HIGH TEMPERATURE; MOLECULE; MUSCLE; NONHUMAN; PROTEIN METABOLISM; PROTEIN STABILITY; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

MARSUPENAEUS JAPONICUS;

EID: 33845263049     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.021     Document Type: Article

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