Stabilization of myosin by ionic compounds as affected by F-actin
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference22 articles.
1. The effects of environmental temperature on the properties of myofibrillar adenosine triphosphatase from various species of fish
2. Actomyosin Stabilization to Freeze-Thaw and Heat Denaturation by Lactate Salts
3. Mechanism for Stabilization of Fish Actomyosin by Sodium Lactate
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2. Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio);Food Chemistry;2010-10
3. Suppressing effect of neocarrabiose 4-O-sulfate on thermal and freeze denaturation of myosin subfragment-1 and myofibrils;Fisheries Science;2009-03-17
4. Different effects of ionic and non-ionic compounds on the freeze denaturation of myofibrils and myosin subfragment-1;Fisheries Science;2007-02
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