Physicochemical, conformational and functional properties of silver carp myosin glycated with konjac oligo-glucomannan: Implications for structure-function relationships
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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