Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia-Reference-Cited by-同舟云学术

Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia

Published:2018-10-30 Issue:10 Volume:27 Page:1063-1077
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Yongsawatdigul Jirawat¹,Sinsuwan Sornchai²

Affiliation:

1. Food Proteins Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand

2. School of Human Ecology (Program in Food, Nutrition and Applications), Sukhothai Thammathirat Open University, Nonthaburi, Thailand

Funder

The Suranaree University of Technology Research and Development Fund

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1534301

Reference35 articles.

1. Preferential interactions of proteins with salts in concentrated solutions

2. Ionic Strength Effects on Heat-induced Gelation of Myofibrils and Myosin from Fast- and Slow-twitch Rabbit Muscles

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Effect of Mg2+ on the thermal inactivation and unfolding of creatine kinase

5. The dynamics of thermal denaturation of fish myosins

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