PROTEIN-PROTEIN INTERACTION OF FISH MYOSIN FRAGMENTS

[1] EFFECT OF TEMPERATURE AND PH ON PROTEIN-PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (02) : 273 - 277

[2] Ishioroshi M., 1981, J FOOD SCI, V47, P114

[3] RELATIVE ROLES OF THE HEAD AND TAIL PORTIONS OF THE MOLECULE IN HEAT-INDUCED GELATION OF MYOSIN [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (05) : 1412 - 1418

[4] SHIMIZU Y, 1983, B JPN SOC SCI FISH, V49, P1239

[5] THERMAL-ACTIVATION OF ACTOMYOSIN MG-2+-ATPASES FROM FLYING FISH AND BLACK MARLIN MUSCLES [J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (06) : 1407 - 1410

[6] TAGUCHI T, 1983, Nippon Suisan Gakkaishi, V49, P1281

[7] STUDIES ON CHYMOTRYPTIC DIGESTION OF MYOSIN - EFFECTS OF DIVALENT-CATIONS ON PROTEOLYTIC SUSCEPTIBILITY [J]. JOURNAL OF MOLECULAR BIOLOGY, 1977, 111 (02) : 129 - 157

[8] HEAT-INDUCED TRANSITIONS IN THE PROTEIN-PROTEIN INTERACTION OF BOVINE NATURAL ACTOMYOSIN [J]. JOURNAL OF FOOD BIOCHEMISTRY, 1984, 8 (01) : 25 - 38

[1] EFFECT OF TEMPERATURE AND PH ON PROTEIN-PROTEIN INTERACTION IN ACTOMYOSIN SOLUTIONS [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (02) : 273 - 277

[2] Ishioroshi M., 1981, J FOOD SCI, V47, P114

[3] RELATIVE ROLES OF THE HEAD AND TAIL PORTIONS OF THE MOLECULE IN HEAT-INDUCED GELATION OF MYOSIN [J]. JOURNAL OF FOOD SCIENCE, 1981, 46 (05) : 1412 - 1418

[4] SHIMIZU Y, 1983, B JPN SOC SCI FISH, V49, P1239

[5] THERMAL-ACTIVATION OF ACTOMYOSIN MG-2+-ATPASES FROM FLYING FISH AND BLACK MARLIN MUSCLES [J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (06) : 1407 - 1410

[6] TAGUCHI T, 1983, Nippon Suisan Gakkaishi, V49, P1281

[7] STUDIES ON CHYMOTRYPTIC DIGESTION OF MYOSIN - EFFECTS OF DIVALENT-CATIONS ON PROTEOLYTIC SUSCEPTIBILITY [J]. JOURNAL OF MOLECULAR BIOLOGY, 1977, 111 (02) : 129 - 157

[8] HEAT-INDUCED TRANSITIONS IN THE PROTEIN-PROTEIN INTERACTION OF BOVINE NATURAL ACTOMYOSIN [J]. JOURNAL OF FOOD BIOCHEMISTRY, 1984, 8 (01) : 25 - 38