Curtailing Oxidation-Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment
Author:
Affiliation:
1. COFCO Nutrition and Health Research Inst.; Beijing 100020 China
2. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan Univ.; Wuxi 214122 China
3. Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY 40546 U.S.A
Funder
USDA NIFA
Publisher
Wiley
Subject
Food Science
Reference35 articles.
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2. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;Crit Rev Food Sci Nutr,1985
3. 31P N.M.R. Studies of the hydrolysis of added phosphates in chicken meat;Belton;J Sci Food Agric,1987
4. Dynamic rheological measurements on heat-induced myosin gels: an evaluation of the method's suitability for the filamentous gels;Egelandsdal;J Sci Food Agric,1986a
5. Dynamic rheological measurements on heat-induced myosin gels: effect of ionic strength, protein concentration, and addition of adenosine triphosphate or pyrophosphate;Egelandsdal;J Sci Food Agric,1986b
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