Cross-linking activity of oxidised tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 268-277

  Balange, Amjad Khansaheb ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Cross linking; Fish muscle protein; Mackerel; Oxidised tannic acid; Turbidity

Indexed keywords

MUSCLE PROTEIN; MYOSIN ADENOSINE TRIPHOSPHATASE; MYOSIN HEAVY CHAIN; SARCOPLASM PROTEIN; TANNIN; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; DISULFIDE BOND; FISH; HYDROPHOBICITY; NONHUMAN; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN CROSS LINKING; RASTRELLIGER KANAGURTA; ROOM TEMPERATURE; SARCOPLASMIC RETICULUM; SOLUBILITY; TURBIDITY;

RASTRELLIGER KANAGURTA;

EID: 71349083367     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.019     Document Type: Article

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