Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftMeat Science
Volym98
Utgåva2
Sidor (från-till)124-128
Antal sidor5
ISSN0309-1740
DOI
StatusPublicerad - okt 2014
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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@article{db605842531d4790a63af16c5ccce760,
title = "Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1",
keywords = "Water-holding capacity, Chymotrypsin, Ca2+ ATPase activity, Surface hydrophobicity, PSE, WATER-HOLDING CAPACITY, HEAT-INDUCED GELATION, PORCINE MUSCLE, 3-DIMENSIONAL STRUCTURE, LONGISSIMUS MUSCLE, PROTEIN SOLUBILITY, MOLECULAR MOTOR, POST-MORTEM, MEAT, QUALITY, 416 Food Science",
author = "Jiao Liu and Eero Puolanne and Per Ertbjerg",
year = "2014",
month = "10",
doi = "10.1016/j.meatsci.2014.05.013",
language = "English",
volume = "98",
pages = "124--128",
journal = "Meat Science",
issn = "0309-1740",
publisher = "ELSEVIER SCI IRELAND LTD",
number = "2",

}

Temperature induced denaturation of myosin : Evidence of structural alterations of myosin subfragment-1. / Liu, Jiao; Puolanne, Eero; Ertbjerg, Per.

I: Meat Science, Vol. 98, Nr. 2, 10.2014, s. 124-128.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Temperature induced denaturation of myosin

T2 - Evidence of structural alterations of myosin subfragment-1

AU - Liu, Jiao

AU - Puolanne, Eero

AU - Ertbjerg, Per

PY - 2014/10

Y1 - 2014/10

KW - Water-holding capacity

KW - Chymotrypsin

KW - Ca2+ ATPase activity

KW - Surface hydrophobicity

KW - PSE

KW - WATER-HOLDING CAPACITY

KW - HEAT-INDUCED GELATION

KW - PORCINE MUSCLE

KW - 3-DIMENSIONAL STRUCTURE

KW - LONGISSIMUS MUSCLE

KW - PROTEIN SOLUBILITY

KW - MOLECULAR MOTOR

KW - POST-MORTEM

KW - MEAT

KW - QUALITY

KW - 416 Food Science

U2 - 10.1016/j.meatsci.2014.05.013

DO - 10.1016/j.meatsci.2014.05.013

M3 - Article

VL - 98

SP - 124

EP - 128

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 2

ER -