Conformational and rheological changes in catfish myosin as affected by different acids during acid-induced unfolding and refolding
- Author
- RAGHAVAN, Sivakumar1 ; KRISTINSSON, Hordur G1
[1] Laboratory of Aquatic Food Biomolecular Research, Aquatic Food Products Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, Florida 32611, United States - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 10, pp 4144-4153, 10 p ; ref : 34 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Myosin acid unfolding anion catfish conformation gelation pH shift pH salt
- Keyword (fr)
- Acide Anion Conformation Gélification Myosine Poisson chat Sel pH
- Keyword (en)
- Acids Anions Conformation Gelation Myosin Catfish Salt pH
- Keyword (es)
- Acido Anión Conformación Gelificación Miosina Siluro Sal pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18748207
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf063184v 
https://dx.doi.org/10.1021/jf063184v
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