Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe trevally

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2721-2727

  Arfat, Yasir Ali ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Aggregation; Gelation; Natural actomyosin; Physicochemical changes; Yellow stripe trevally

Indexed keywords

ATP-ASE ACTIVITY; DISULPHIDE BONDS; FISH MUSCLES; GELLING PROPERTIES; HEAT INDUCED AGGREGATION; HEATING UP; NATURAL ACTOMYOSIN; PHYSICO-CHEMICAL CHANGES; SURFACE HYDROPHOBICITY; YELLOW STRIPE TREVALLY; ZINC CHLORIDE; ZINC SALTS; ZINC SULPHATE;

AGGLOMERATION; CHLORINE COMPOUNDS; FISH; GELATION; TRANSMISSION ELECTRON MICROSCOPY; TURBIDITY; ZETA POTENTIAL; ZINC;

SALTS;

ADENOSINE TRIPHOSPHATASE (CALCIUM); MYOSIN ADENOSINE TRIPHOSPHATASE; ZINC CHLORIDE; ZINC SULFATE;

ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DISULFIDE BOND; ENZYME ACTIVITY; FISH; HEATING; HYDROPHOBICITY; NONHUMAN; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN STRUCTURE; SELAROIDES LEPTOLEPIS; SURFACE PROPERTY; TRANSITION TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY; TURBIDITY; ZETA POTENTIAL;

ACTOMYOSIN; ANIMALS; FISH PROTEINS; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PERCIFORMES; PROTEIN CONFORMATION; PROTEIN STABILITY; ZINC COMPOUNDS;

SELAROIDES LEPTOLEPIS;

EID: 84865319121     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.109     Document Type: Article

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