Protein molecular interactions involved in the gel network formation of fermented silver carp mince inoculated with Pediococcus pentosaceus

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 717-723

  Xu, Yanshun ^a   Xia, Wenshui ^a   Yang, Fang ^a   Nie, Xiaohua ^b  

^a JIANGNAN UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aggregation; Fermentation; Gelation; Interaction; Pediococcus pentosaceus; Silver carp

Indexed keywords

MUSCLE PROTEIN; MYOSIN HEAVY CHAIN;

ARTICLE; CARP; CHROMATOGRAPHY; COVALENT BOND; DISULFIDE BOND; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; GEL; INOCULATION; MOLECULAR INTERACTION; MOLECULAR WEIGHT; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN INTERACTION; SCANNING ELECTRON MICROSCOPY;

HYPOPHTHALMICHTHYS NOBILIS; PEDIOCOCCUS PENTOSACEUS;

EID: 74149083792     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.068     Document Type: Article

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