Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 254-261

  Thiansilakul, Yaowapa ^a   Benjakul, Soottawat ^a   Richards, Mark P ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Characterisation; Eastern little tuna; Metmyoglobin; Myoglobin; Oxymyoglobin; Stability

Indexed keywords

CHARACTERISATION; EASTERN LITTLE TUNA; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN;

AMMONIUM COMPOUNDS; ION EXCHANGE; MUSCLE; OXIDATION; THERMODYNAMIC STABILITY; ZETA POTENTIAL;

DRUG PRODUCTS;

AMMONIUM SULFATE; GLOBIN; HEME; METHEMOGLOBIN; MYOGLOBIN; OXYHEMOGLOBIN; SEPHADEX;

ABSORPTION SPECTROSCOPY; ARTICLE; AUTOOXIDATION; CONFORMATIONAL TRANSITION; HEATING; ISOELECTRIC POINT; MOLECULAR WEIGHT; NONHUMAN; PH; PRECIPITATION; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN ISOLATION; PROTEIN PURIFICATION; PROTEIN STABILITY; THERMOSTABILITY; TUNA; ZETA POTENTIAL;

EUTHYNNUS; EUTHYNNUS AFFINIS;

EID: 77955276845     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.028     Document Type: Article

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