Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio)

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 997-1002

  Kuwahara, Koichi ^a   Konno, Kunihiko ^b  

^a NAGASAKI PREFECTURAL INSTITUTE OF FISHERIES   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Actin; Denaturation; Myosin; Sodium citrate (Na citrate); Sorbitol

Indexed keywords

ACTIN; ADENOSINE TRIPHOSPHATASE (CALCIUM); CITRATE SODIUM; CRYOPROTECTIVE AGENT; F ACTIN; MYOSIN; SODIUM CHLORIDE; SORBITOL;

ANIMAL CELL; ANIMAL TISSUE; ARTICLE; CARP; CONTROLLED STUDY; ENZYME INACTIVATION; GEL; MUSCLE FIBRIL; NONHUMAN; PROTEIN BINDING; PROTEIN DENATURATION; PROTEIN STABILITY; TEMPERATURE;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 77951937611     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.056     Document Type: Article

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