Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation
文献类型: 外文期刊
第一作者: Shen, Qingwu W.
作者: Shen, Qingwu W.;Shen, Qingwu W.;Wang, Zhenyu;Liu, Yue;Gao, Yuan;Zhang, Dequan;Swartz, Darl R.
作者机构:
关键词: myosin;myosin extraction;salt;MgPPi;turbidity assay;meat
期刊名称:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE ( 影响因子:3.638; 五年影响因子:3.802 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: BACKGROUND: Myosin is the major functional protein in muscle foods for water retention, protein binding/gelation and fat holding/emulsification. To maximize its functionality, myosin needs to be released from thick filaments. Understanding of the mechanism controlling myosin extraction will help improve quality traits of meat products.
分类号: S
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