Ultrasonication induced alterations in physicochemical and functional properties of myosin.
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DOI: 10.2174/0929866530666230124093804
Abstract: BACKGROUND Several reports have indicated that ultrasonication can change the solubility of muscle proteins and improves the functional properties of meat and isolated muscle proteins. Moreover, available literature suggests that ultrasonication can significantly improve the… read more here.
Keywords: functional properties; ultrasonication induced; structural changes; myosin ... See more keywords