REACTION OF NITRITE WITH SULFHYDRYL GROUPS OF MYOSIN

被引：35

作者：

KUBBEROD, G

CASSENS, RG

GREASER, ML

机构：

[1] NORWEGIAN FOOD RES INST,BOX 50,1432 VOLLEBEKK,NORWAY

[2] UNIV WISCONSIN,MUSCLE BIOL LAB,MADISON,WI 53706

[3] UNIV WISCONSIN,DEPT MEAT & ANIM SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07361.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1228 / 1230

页数：3

共 17 条

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[3]

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ELLMAN, GL .

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[5] NITRITE IN MEAT - EFFECT OF VARIOUS COMPOUNDS ON LOSS OF NITRITE [J].

FOX, JB ;

NICHOLAS, RA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (02) :302-306

[6] CHANGES IN SULPHYDRYL AND DISULPHIDE GROUPS IN BEEF MUSCLE PROTEINS DURING HEATING [J].

HAMM, R ;

HOFMANN, K .

NATURE, 1965, 207 (5003) :1269-&

[7]

HOFMANN K, 1971, UNTERSUCHUNG SCHWEFE

[8] PRODUCTS OF OXIDATION OF A PROTEIN THIOL GROUP AFTER REACTION WITH VARIOUS OXIDIZING AGENTS [J].

LITTLE, C ;

OBRIEN, PJ .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1967, 122 (02) :406-&

[9]

MIRNA A, 1969, FLEISCHWIRTSCHAFT, V10, P1361

[10]

MIRNA A, 1970, 16TH M EUR MEAT RES, P681

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