A COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF DIFFERENT FRACTIONS OF CHICKEN MYOFIBRILLAR PROTEINS

Journal of Food Biochemistry

Volumn 16, Issue 4, 1992, Pages 217-227

  XIONG, YOULING L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986517100     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1992.tb00447.x     Document Type: Article

References (22)

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3. Thermally induced changes in muscle proteins
4. Effect of some proteins on the binding quality of an experimental sausage
5. Determination of serum proteins by means of the biuret reaction
6. Utilization of meat fractions and predictive modelling of meat product cooking losses and texture
7. Cleavage of structural proteins during the assembly of the head of bacteriophage T4
8. Binding of meat pieces: a comparison of myosin, actomyosin and sarcoplasmic proteins as binding agents
9. The effects of soluble and insoluble components of beef skeletal muscle on the stability of meat batters
10. Properties of heat‐induced gels from beef skeletal, heart, lung and spleen protein fractions
11. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils
12. Improved resolution of myofibrillar proteins with sodium dodecyl sulfate‐polyacrylamide gel electrophoresis
13. The effects of salt concentration and pH upon water‐binding, water‐holding and protein extractability of turkey meat
14. Heat gelling properties of myosin, actin, actomyosin and myosin‐subunits in a saline model system
15. The mechanism of formation of gels from myosin molecules
16. Effect of pH on the dynamic rheological properties of chicken breast salt‐soluble proteins during heat‐induced gelation
17. Differential scanning calorimetric study of muscle and its proteins: myosin and its subfragments
18. Myosin gelation kinetic study based on rheological measurements
19. Changes in protein solubility and gelation properties of chicken myofibrils during storage
20. Protein extractability and thermally induced gelation properties of myofibrils isolated from pre‐ and postrigor chicken muscles