EFFECT OF LOW-CALCIUM-REQUIRING CALCIUM ACTIVATED FACTOR ON MYOFIBRILS UNDER VARYING PH AND TEMPERATURE CONDITIONS

被引：130

作者：

KOOHMARAIE, M ^{[1
]}

SCHOLLMEYER, JE ^{[1
]}

DUTSON, TR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10828.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：28 / &

共 30 条

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[6] A CALCIUM-ACTIVATED PROTEASE POSSIBLY INVOLVED IN MYOFIBRILLAR PROTEIN-TURNOVER - ISOLATION OF A LOW-CALCIUM-REQUIRING FORM OF THE PROTEASE
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[7] DAYTON WR, 1975, COLD SPRING HARBOR C, V2, P551
[8] RELATIONSHIP OF PH AND TEMPERATURE TO DISRUPTION OF SPECIFIC MUSCLE PROTEINS AND ACTIVITY OF LYSOSOMAL PROTEASES
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[9] TROPONIN .I. PREPARATION AND PHYSIOLOGICAL FUNCTION
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[10] ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASS
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[J]. JOURNAL OF FOOD BIOCHEMISTRY, 1983, 7 (03) : 137 - 177

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