Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects-Reference-Cited by-同舟云学术

Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects

Published:2020-05 Issue: Volume:102 Page:105596
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shi Tong,Xiong Zhiyu,Jin Wengang,Yuan Li,Sun Quancai,Zhang Yuhao,Li Xiuting,Gao Ruichang

Funder

National Natural Science Foundation of China

BTBU

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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4. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring;Chen;Food Chemistry,2016

5. Determination of proteins by the biuret reaction;Dustin;Bulletin de la Societe de Chimie Biologique,1950

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