Effects of different NaCl concentrations on self-assembly of silver carp myosin
Sign Up to like & getrecommendations! Published in 2018 at "Food bioscience"
DOI: 10.1016/j.fbio.2018.05.002
Abstract: Abstract The effect of NaCl (0.1 − 3.0 M) on self-assembly of silver carp myosin at 4 °C was investigated in terms of microstructure, conformation, intermolecular interactions, and particle size distribution. During setting at 4 °C, the self-assembly of… read more here.
Keywords: nacl concentrations; myosin; self assembly; silver carp ... See more keywords
Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.05.040
Abstract: Abstract Silver carp myosin (Ms) was glycated with konjac oligo-glucomannan (KOG) under dry reaction conditions. The physicochemical properties (amino acid composition, total sulfhydryl groups, hydrophobicity, viscosity and microstructure), conformational properties (heat changes, secondary and tertiary… read more here.
Keywords: konjac oligo; silver carp; myosin glycated; structure ... See more keywords