EFFECTS OF TEMPERATURE, ACTIN-MYOSIN RATIO, PH, AND SALT AND PROTEIN CONCENTRATIONS ON HEAT-INDUCED GELLING OF CARDIAC MYOSIN AND RECONSTITUTED ACTOMYOSIN .1.

被引：25

作者：

SAMEJIMA, K

OKA, Y

YAMAMOTO, K

ASGHAR, A

YASUI, T

机构：

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

[2] HOKKAIDO UNIV,DEPT ANIM SCI,SAPPORO,HOKKAIDO 060,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1986年 / 50卷 / 08期

关键词：

D O I：

10.1080/00021369.1986.10867689

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2101 / 2110

页数：10

共 33 条

[31] EFFECT OF ACTOMYOSIN ON HEAT-INDUCED GELATION OF MYOSIN [J].

YASUI, T ;

ISHIOROSHI, M ;

SAMEJIMA, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1982, 46 (04) :1049-1059

YASUI, T ;

ISHIOROSHI, M ;

NAKANO, H ;

SAMEJIMA, K .

[33] PURIFICATION OF ACTIN FROM CARDIAC-MUSCLE [J].

ZOT, HG ;

POTTER, JD .

PREPARATIVE BIOCHEMISTRY, 1981, 11 (04) :381-395