ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION - NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILS

被引：21

作者：

GALLUZZO, SJ

REGENSTEIN, JM

机构：

[1] CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14853 USA

[2] CORNELL UNIV, DEPT POULTRY SCI, ITHACA, NY 14853 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1766 / 1770

页数：5

共 9 条

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[2] Bendall J. R., 1969, MUSCLES MOL MOVEMENT
[3] GALLUZZO SJ, 1978, J FOOD SCI, V43, P1757, DOI 10.1111/j.1365-2621.1978.tb07407.x
[4] ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION - MYOSIN, ACTIN AND SYNTHETIC ACTOMYOSIN
GALLUZZO, SJ
REGENSTEIN, JM
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1761 - 1765
[5] LOWRY OH, 1951, J BIOL CHEM, V193, P265
[6] CONTENT OF TROPONIN, TROPOMYOSIN, ACTIN, AND MYOSIN IN RABBIT SKELETAL-MUSCLE MYOFIBRILS
POTTER, JD
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1974, 162 (02) : 436 - 441
[7] Sober HA, 1970, HDB BIOCH
[8] SPUDICH JA, 1971, J BIOL CHEM, V246, P4866
[9] WEBER K, 1969, J BIOL CHEM, V244, P4406