HEAT-INDUCED GELATION OF MYOSIN IN THE PRESENCE OF ACTIN

被引：114
|
作者：
YASUI, T [1 ]
ISHIOROSHI, M [1 ]
SAMEJIMA, K [1 ]
机构：
[1] COLL DAIRYING, DEPT DAIRY SCI, EBETSU, HOKKAIDO, JAPAN
来源：
JOURNAL OF FOOD BIOCHEMISTRY | 1980年 / 4卷 / 02期
关键词：
D O I：
10.1111/j.1745-4514.1980.tb00646.x
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：61 / 78
页数：18
相关论文
共 50 条
  • [41] STUDIES ON HEAT-INDUCED GELATION OF CARDIAC MYOSIN AND ACTOMYOSIN .2. EFFECTS OF SH-GROUPS, EPSILON-NH2 GROUPS, ATP, AND MYOSIN SUBFRAGMENTS ON HEAT-INDUCED GELLING OF CARDIAC MYOSIN AND COMPARISON WITH SKELETAL MYOSIN AND ACTOMOYSIN GELLING CAPACITY
    SAMEJIMA, K
    OKA, Y
    YAMAMOTO, K
    ASGHAR, A
    YASUI, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1988, 52 (01): : 63 - 70
  • [42] Modifying interprotein interactions for controlling heat-induced protein gelation
    Kumar, Sugam
    Saha, Debasish
    Aswal, Vinod K.
    PHYSICAL REVIEW MATERIALS, 2023, 7 (01)
  • [43] Heat-induced gelation of pea legumin: Comparison with soybean glycinin
    O'Kane, FE
    Happe, RP
    Vereijken, JM
    Gruppen, H
    Van Boekel, MAJS
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (16) : 5071 - 5078
  • [44] Atomic force microscopy studies on heat-induced gelation of Curdlan
    Ikeda, S
    Shishido, Y
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (03) : 786 - 791
  • [45] Light scattering study of heat-induced aggregation and gelation of ovalbumin
    Weijers, M
    Visschers, RW
    Nicolai, T
    MACROMOLECULES, 2002, 35 (12) : 4753 - 4762
  • [46] Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients
    Mengozzi, Anna
    Chiavaro, Emma
    Barbanti, Davide
    Bot, Francesca
    GELS, 2024, 10 (05)
  • [47] HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN
    ACTON, JC
    HANNA, MA
    SATTERLEE, LD
    JOURNAL OF FOOD BIOCHEMISTRY, 1981, 5 (02) : 101 - 113
  • [48] Heat-Induced Gelation Mechanism of Blood Plasma Modulated by Cysteine
    Saguer, E.
    Alvarez, P.
    Fort, N.
    Espigule, E.
    Pares, D.
    Toldra, M.
    Carretero, C.
    JOURNAL OF FOOD SCIENCE, 2015, 80 (03) : C515 - C521
  • [49] Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White
    Koyama, Shota
    Oka, Daiki
    Tsujii, Yoshimasa
    Takano, Katsumi
    Handa, Akihiro
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2020, 26 (06) : 789 - 795
  • [50] HEAT-INDUCED GELATION OF PEANUT PROTEIN WHEY PROTEIN BLENDS
    SCHMIDT, RH
    ILLINGWORTH, BL
    AHMED, EM
    JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 613 - &
12345