Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine

Meat Science

Volumn 90, Issue 1, 2012, Pages 77-80

  Hayakawa, T ^a   Yoshida, Y ^a   Yasui, M ^a   Ito, T ^a   Iwasaki, T ^b   Wakamatsu, J ^a   Hattori, A ^a   Nishimura, T ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

Binding properties; Heat induced gelation; L histidine; Myosin

Indexed keywords

BINDING PROPERTIES; HIGH IONIC STRENGTH; L-HISTIDINE; LOW IONIC STRENGTH; MEAT PRODUCTS; MYOSIN; OPAQUE GELS; RHEOLOGICAL PROPERTY; STRUCTURAL CHANGE; TRANSPARENT GELS;

AMINO ACIDS; BINDING ENERGY; COAGULATION; GELATION; GELS; RHEOLOGY;

IONIC STRENGTH;

HISTIDINE; MYOSIN;

ARTICLE; CHEMISTRY; HEAT; OSMOLARITY; PHOTOMETRY; SOLUTION AND SOLUBILITY;

HISTIDINE; HOT TEMPERATURE; MYOSINS; NEPHELOMETRY AND TURBIDIMETRY; OSMOLAR CONCENTRATION; SOLUTIONS;

EID: 80053187716     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.06.002     Document Type: Article

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