EFFECT OF AGING ON PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN FROM CHICKEN BREAST AND LEG MUSCLE

被引：17
作者：
HAY, JD
WOLFE, FH
CURRIE, RW
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1972.tb02634.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：346 / &
相关论文
共 48 条
[1]  
ARAKAWA N, 1970, Biochimica et Biophysica Acta, V200, P284, DOI 10.1016/0005-2795(70)90172-8
[2]   MYOSIN OF FAST AND SLOW MUSCLES OF RABBIT [J].
BARANY, M ;
BARANY, K ;
RECKARD, T ;
VOLPE, A .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1965, 109 (01) :185-&
[3]   MODIFICATION OF ACTOMYOSIN BY ALPHA-ACTININ .3. INTERACTION BETWEEN ALPHA-ACTININ AND ACTIN [J].
BRISKEY, EJ ;
SERAYDARIAN, K ;
MOMMAERTS, WF .
BIOCHIMICA ET BIOPHYSICA ACTA, 1967, 133 (03) :424-+
[4]  
BUTTKUS H, 1970, Journal of Food Science, V35, P558, DOI 10.1111/j.1365-2621.1970.tb04808.x
[5]   SULFHYDRYL CONTENT OF EXCISED CHICKEN BREAST MUSCLE DURING POSTMORTEM AGING [J].
CALDWELL, KA ;
LINEWEAVER, H .
JOURNAL OF FOOD SCIENCE, 1969, 34 (03) :290-+
[6]   CHANGES IN TOTAL SULFHYDRYL GROUP CONTENT AND HISTOCHEMICAL DEMONSTRATION OF SULFONATES IN EXCISED CHICKEN MUSCLE AGED IN AIR [J].
CHAJUSS, D ;
SPENCER, JV .
JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :411-&
[7]   MOLECULAR PROPERTIES OF POST-MORTEM MUSCLE .6. EFFECT OF TEMPERATURE ON PROTEIN SOLUBILITY OF RABBIT AND BOVINE MUSCLE [J].
CHAUDHRY, HM ;
PARRISH, FC ;
GOLL, DE .
JOURNAL OF FOOD SCIENCE, 1969, 34 (02) :183-&
[8]  
DE FREMERY DONALD, 1960, FOOD RES, V25, P73
[9]   A COLORIMETRIC METHOD FOR DETERMINING LOW CONCENTRATIONS OF MERCAPTANS [J].
ELLMAN, GL .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1958, 74 (02) :443-450
[10]   CHANGES OF MYOSIN B (ACTOMYOSIN) DURING STORAGE OF RABBIT MUSCLE .2. DISSOCIATION OF MYOSIN B INTO MYOSIN A AND ACTIN AND ITS INTERACTION WITH ATP [J].
FUJIMAKI, M ;
ARAKAWA, N ;
OKITANI, A ;
TAKAGI, O .
JOURNAL OF FOOD SCIENCE, 1965, 30 (06) :937-&
12345