Comparative study on acid-induced gelation of myosin from Atlantic cod (Gardus morhua) and burbot (Lota lota)

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 42-53

  Riebroy, Siriporn ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Erikson, Ulf ^c   Rustad, Turid ^d  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c SINTEF OCEAN   (Norway)

^d NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Acid induced gelation; Aggregation; Atlantic cod; Burbot; Myosin

Indexed keywords

ACID; ADENOSINE TRIPHOSPHATASE (CALCIUM); GLUCONIC ACID; LACTONE; MYOSIN; SODIUM CHLORIDE; THIOL DERIVATIVE;

ACIDIFICATION; ARTICLE; ATLANTIC COD; BURBOT; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; FISH; FLOW KINETICS; GELATION; HYDROPHOBICITY; NONHUMAN; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PROTEIN AGGREGATION; PROTEIN DENATURATION; ROOM TEMPERATURE; SOLUBILITY; STATISTICAL ANALYSIS; TRANSMISSION ELECTRON MICROSCOPY; TURBIDITY;

GADUS MORHUA; LOTA; LOTA LOTA;

EID: 39149097500     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.008     Document Type: Article

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