Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents

Author:

Zhang Min,Li Chengliang,Zhang Yuemei,He Lichao,Li Wei,Zhang Mengling,Pan Jiajing,Huang Shuangjia,Liu Yuanyi,Zhang Yan,Jin Yongguo,Cao Jinxuan,Jin Guofeng,Tang Xiaoyan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

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3. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding;Bao;Meat Science,2018

4. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum;Bao;Food Chemistry,2022

5. Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property;Chen;International Journal of Biological Macromolecules,2020

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