Interaction between fish myoglobin and myosin in vitro

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1168-1175

  Chaijan, Manat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Faustman, Cameron ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Fish; Interaction; Myoglobin; Myosin; Sardine; Tuna

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); MYOGLOBIN; MYOSIN; THIOL GROUP; TRYPTOPHAN;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FISH; FLUORESCENCE; FOOD STORAGE; IN VITRO STUDY; NONHUMAN; OXIDATION; PROTEIN PROTEIN INTERACTION; SARDINE; SPECIES DIFFERENCE; TUNA;

SCOMBRIDAE;

EID: 33947703715     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.019     Document Type: Article

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