Ⅳ-2. Methods to evaluate myosin denaturation
Author:
Affiliation:
1. Graduate School of Fisheries Sciences, Hokkaido University
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/82/6/82_WA2318-11/_pdf
Reference5 articles.
1. Protective effect of sugar on freeze-denaturation of carp myofibrillar protein.
2. 3) Takahashi M, Yamamoto T, Kato S, Konno K. Species-specific thermal denaturation pattern of fish myosin when heated as myofibrils as studied by myosin subfragment-1 and rod denaturation rates. Fish. Sci. 2005; 71: 405-413.
3. 4) Konno Y, Konno K. Myosin denaturation in “Burnt” Bluefin tuna meat. Fish. Sci. 2014; 80: 381-388.
4. 5) Kuwahara K, Konno K. Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio). Food Chem. 2010; 122: 997-1002.
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