Different effects of ionic and non-ionic compounds on the freeze denaturation of myofibrils and myosin subfragment-1
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Reference18 articles.
1. Protective effect of sugar on freeze-denaturation of carp myofibrillar protein.
2. Comparison of protective effects of several sugars on thermal and freeze denaturations of fish myofibrillar protein.
3. Studies on Control of the Denaturation of the Fish Muscle Proteins during the Frozen Storage-I
4. Studies on the Control of the Denaturation of the Fish Muscle Proteins during Frozen Storage-II
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1. Remarkably enhanced activity and substrate affinity of lipase covalently bonded on zwitterionic polymer-grafted silica nanoparticles;Journal of Colloid and Interface Science;2018-06
2. Effect of Cryoprotectants on Suppression of Protein Structure Deterioration Induced by Freeze-thaw Cycle in Pacific White Shrimp;Journal of Aquatic Food Product Technology;2017-11-27
3. Effect of pH on the physicochemical and heat-induced gel properties of scallop Patinopecten yessoensis actomyosin;Fisheries Science;2014-07-19
4. Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting;Food Chemistry;2014-04
5. Myosin and actin denaturation in frozen stored kuruma prawn Marsupenaeus japonicus myofibrils;Fisheries Science;2013-01-01
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