The polysaccharides from porphyra yezoensis suppress the denaturation of bighead carp myofibrillar protein
Author:
Funder
Priority Academic Program Development of Jiangsu Higher Education Institutions
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference14 articles.
1. Cooperative effect of carboxylic acid and sugar against freeze denaturation of fish myofibrillar protein.
2. Effect of Amino Acids on the State of Water and ATPase Activity Accompanying Dehydration of Fish Myofibrils.
3. Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing
4. Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C
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