THERMAL-DENATURATION OF PROTEINS IN POST-RIGOR MUSCLE-TISSUE AS STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

被引：160

作者：

STABURSVIK, E

MARTENS, H

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1980年 / 31卷 / 10期

关键词：

D O I：

10.1002/jsfa.2740311010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1034 / 1042

页数：9

共 18 条

[1]

Appel D, 1978, Meat Sci, V2, P251, DOI 10.1016/0309-1740(78)90026-8

[2]

BURJANADZE MV, 1966, BIOFIZ MYSHECH SOKRA, P218

[3] STUDIES ON HINGE REGION OF MYOSIN [J].

BURKE, M ;

HIMMELFARB, S ;

HARRINGTON, WF .

BIOCHEMISTRY, 1973, 12 (04) :701-710

[4] THERMAL TRANSITIONS OF MYOSIN AND ITS HELICAL FRAGMENTS .1. SHIFTS IN PROTON EQUILIBRIA ACCOMPANYING UNFOLDING [J].

GOODNO, CC ;

SWENSON, CA .

BIOCHEMISTRY, 1975, 14 (05) :867-872

[5] THERMAL TRANSITIONS OF MYOSIN AND ITS HELICAL FRAGMENTS .2. SOLVENT-INDUCED VARIATIONS IN CONFORMATIONAL STABILITY [J].

GOODNO, CC ;

SWENSON, CA .

BIOCHEMISTRY, 1975, 14 (05) :873-878

[6] THERMAL TRANSITIONS OF MYOSIN AND ITS HELICAL FRAGMENTS - REGIONS OF STRUCTURAL INSTABILITY IN MYOSIN MOLECULE [J].

GOODNO, CC ;

HARRIS, TA ;

SWENSON, CA .

BIOCHEMISTRY, 1976, 15 (23) :5157-5160

[7] EFFECTS OF PH AND NEUTRAL SALTS ON THE FORMATION AND QUALITY OF THERMAL AGGREGATES OF OVALBUMIN - STUDY ON THERMAL AGGREGATION AND DENATURATION [J].

HEGG, PO ;

MARTENS, H ;

LOFQVIST, B .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1979, 30 (10) :981-993

[8] NOTE ON DEPENDENCE OF MEAT TEXTURE ON TEMPERATURE OF MEASUREMENT [J].

LEDWARD, DA ;

LAWRIE, RA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (05) :691-695

[9] LIGHT CHAINS FROM FAST AND SLOW MUSCLE MYOSINS [J].

LOWEY, S ;

RISBY, D .

NATURE, 1971, 234 (5324) :81-+

[10]

MARTENS H, 1976, 22ND EUR M MEAT RES, P9

← 1 2 →