Biochemical and conformational changes of myosin purified from Pacific sardine at various pHs

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Park, J D ^a   Yongsawatdigul, J ^b   Choi, Y J ^c   Park, J W ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^c Gyeongsang National University   (South Korea)

Author keywords

Myosin; Pacific sardine; pH; Solubility

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); FISH PROTEIN; MYOSIN; MYOSIN HEAVY CHAIN; MYOSIN LIGHT CHAIN;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FLOW KINETICS; GEL; HEAT; HYDROPHOBICITY; METABOLISM; MOLECULAR WEIGHT; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN DENATURATION; SKELETAL MUSCLE; SOLUBILITY;

ANIMALS; CALCIUM-TRANSPORTING ATPASES; CHEMISTRY, PHYSICAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISH PROTEINS; FISHES; GELS; HEAT; HYDROGEN-ION CONCENTRATION; HYDROPHOBICITY; MOLECULAR WEIGHT; MUSCLE, SKELETAL; MYOSIN HEAVY CHAINS; MYOSIN LIGHT CHAINS; MYOSINS; PROTEIN CONFORMATION; PROTEIN DENATURATION; RHEOLOGY; SOLUBILITY;

EID: 41749111144     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00691.x     Document Type: Article

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