SLOW LOWERING OF PH INDUCES GEL FORMATION OF MYOSIN

被引：59

作者：

FRETHEIM, K

EGELANDSDAL, B

HARBITZ, O

SAMEJIMA, K

机构：

来源：

关键词：

D O I：

10.1016/0308-8146(85)90044-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：169 / 178

页数：10

共 19 条

[1] HEAT-INDUCED GELLING IN SOLUTIONS OF OVALBUMIN
EGELANDSDAL, B
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (03) : 570 - +
[2] EGELANDSDAL B, 1980, J FOOD SCI, V45, P581
[3] THERMAL TRANSITIONS OF MYOSIN AND ITS HELICAL FRAGMENTS - REGIONS OF STRUCTURAL INSTABILITY IN MYOSIN MOLECULE
GOODNO, CC
HARRIS, TA
SWENSON, CA
[J]. BIOCHEMISTRY, 1976, 15 (23) : 5157 - 5160
[4] HERMANSSON AM, 1985, J SCI FOOD AGR
[5] INTERNAL MOTIONS IN MYOSIN
HIGHSMITH, S
AKASAKA, K
KONRAD, M
GOODY, R
HOLMES, K
WADEJARDETZKY, N
JARDETZKY, O
[J]. BIOCHEMISTRY, 1979, 18 (19) : 4238 - 4244
[6] HEAT-INDUCED GELATION OF MYOSIN-FILAMENTS AT A LOW SALT CONCENTRATION
ISHIOROSHI, M
SAMEJIMA, K
YASUI, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1983, 47 (12): : 2809 - 2816
[7] HEAT-INDUCED GELATION OF MYOSIN - FACTORS OF PH AND SALT CONCENTRATIONS
ISHIOROSHI, M
SAMEJIMA, K
YASUI, T
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (05) : 1280 - 1284
[8] Ishioroshi M., 1981, J FOOD SCI, V47, P114
[9] MYOSIN FILAMENTOGENESIS - EFFECTS OF PH AND IONIC CONCENTRATION
KAMINER, B
BELL, AL
[J]. JOURNAL OF MOLECULAR BIOLOGY, 1966, 20 (02) : 391 - &
[10] NEW TYPE OF MYOSIN GEL INDUCED BY SALTS
NAKAYAMA, T
NIWA, E
HAMADA, I
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1983, 47 (02): : 227 - 233