Characterization of silver carp (Hypophthalmichthys molitrix) myosin protein glycated with konjac oligo-glucomannan

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 114-121

  Liu, Jianhua ^a   Xu, Qiuhong ^a   Zhang, Jingjing ^a   Zhao, Peicheng ^a   Ding, Yuting ^a  

^a ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Glycation; Konjac oligo glucomannan; Maillard reaction; Myosin; Solubility; Thermal stability

Indexed keywords

AMINO ACIDS; CHEMICAL REACTIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLYCOSYLATION; PROTEINS; SCANNING ELECTRON MICROSCOPY; SILVER; SODIUM CHLORIDE;

COLORIMETER MEASUREMENTS; GLUCOMANNAN; GLYCATION; GLYCOCONJUGATES; KONJAC OLIGO-GLUCOMANNAN; MAILLARD REACTION; MYOSIN; PROTEIN MS; SDS-PAGE ANALYSIS; SILVER CARP;

THERMODYNAMIC STABILITY;

EID: 84956600967     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.019     Document Type: Article

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