Isolation and characterisation of tropomyosin from shrimp (Penaeus vannamei Boone) and its association property at high ionic strength-Reference-Cited by-同舟云学术

Isolation and characterisation of tropomyosin from shrimp (Penaeus vannamei Boone) and its association property at high ionic strength

Published:2015-04-20 Issue:1 Volume:30 Page:115-119
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Huang Luyao¹²,Du Bingjian¹,Bai Guangling¹,Wang Qunqun¹,Zhao Guanghua¹³,Ning Yong³

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, P.R. China

2. Sichuan Institute for Food and Drug Control, Chengdu 611731, P.R. China

3. School of Laboratory Medicine, Hubei University of Chinese Medicine, NO. 1 Huangjia Lake West Road, Wuhan 430065, P.R. China

Funder

National Nature Science Foundation of China

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2015.1033622

Reference13 articles.

1. Peptides are Building Blocks of Heat-Induced Fibrillar Protein Aggregates of β-Lactoglobulin Formed at pH 2

2. An X-ray and electron microscope study of tropomyosin

3. Nonmuscle and muscle tropomyosin isoforms are expressed from a single gene by alternative RNA splicing and polyadenylation.

4. Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannameiâ)

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