Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Chaijan, M ^a   Benjakul, S ^a   Visessanguan, W ^b   Lee, S ^c   Faustman, C ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Fish myoglobin; Interaction; Ionic strength; Myofibrillar proteins; Temperature

Indexed keywords

FISH PROTEIN; MUSCLE PROTEIN; MYOGLOBIN; MYOSIN ADENOSINE TRIPHOSPHATASE;

ANIMAL; ARTICLE; CHEMISTRY; DOSE RESPONSE; FISH; MOLECULAR WEIGHT; MUSCLE FIBRIL; OSMOLARITY; TEMPERATURE;

ACTOMYOSIN; ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; FISH PROTEINS; FISHES; MOLECULAR WEIGHT; MUSCLE PROTEINS; MYOFIBRILS; MYOGLOBIN; OSMOLAR CONCENTRATION; TEMPERATURE;

EID: 33847769501     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00236.x     Document Type: Article

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