Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp-Reference-Cited by-同舟云学术

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Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp

Published:2020-04-25 Issue:10 Volume:55 Page:3235-3245
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Lin Rufei¹²,Xiao Xiao¹²,Yue Yi³,Wang Ying¹²,Pan Daodong¹²^ORCID,Wang Daoying⁴^ORCID,Yang Qiuli¹²,He Jun¹²^ORCID,Cao Jinxuan¹²^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo University Ningbo Zhejiang 315211 China

2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Food & Pharmaceutical Sciences College of Ningbo University Ningbo Zhejiang315211China

3. College of Food Science and Technology Wuhan Polytechnic University Wuhan 430023 China

4. Institute of Agricultural Products Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14586

Reference40 articles.

1. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

2. Application of two-dimensional infrared spectroscopy to benchmark models for the amide I band of proteins

3. Determination of Surface Hydrophobicity of Fast and Slow Myosins from Rabbit Skeletal Muscles: Implication in Heat-Induced Gelation

4. Activation of caspase-3 and its correlation with shear force in bovine skeletal muscles during postmortem conditioning1

5. The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

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