Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various pHs

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1046-1052

  Tadpitchayangkoon, Panchaporn ^a   Park, Jae W ^b   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

DSC; Dynamic rheological properties; pH; Sarcoplasmic proteins; Striped catfish

Indexed keywords

DISULFIDE; MUSCLE PROTEIN; THIOL DERIVATIVE;

ALKALINITY; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CATFISH; CONFORMATIONAL TRANSITION; EXTRACTION; FLOW KINETICS; HYDROPHOBICITY; ISOELECTRIC POINT; MOLECULAR WEIGHT; NONHUMAN; PH MEASUREMENT; POLYACRYLAMIDE GEL ELECTROPHORESIS; SARCOPLASMIC RETICULUM; TEMPERATURE MEASUREMENT; THERMOGRAPHY; VISCOELASTICITY;

MYSTUS VITTATUS; PANGASIUS HYPOPHTHALMUS;

EID: 77949488975     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.046     Document Type: Article

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