Thermal Denaturation of Tilapia Myosin and Its Subunits as Affected by Constantly Increasing Temperature

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Reed, Zachary Harold ^a   Guilford, William ^b   Park, Jae Won ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b University of Virginia   (United States)

Author keywords

Constant heating; HMM; LMM; Myosin; Tilapia

Indexed keywords

ALPHA-CHYMOTRYPSIN; CHYMOTRYPSIN; CHYMOTRYPSIN A; MYOSIN; MYOSIN SUBFRAGMENT; THIOL DERIVATIVE;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; HEAT; METABOLISM; PROTEIN DENATURATION; TILAPIA;

ANIMALS; CHYMOTRYPSIN; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MYOSIN SUBFRAGMENTS; MYOSINS; PROTEIN DENATURATION; SULFHYDRYL COMPOUNDS; TILAPIA;

TILAPIA;

EID: 80053067801     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02326.x     Document Type: Article

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