Slow lowering of pH induces gel formation of myosin
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 18 (3), 169-178
- https://doi.org/10.1016/0308-8146(85)90044-5
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Heat-induced gelation of myosin filaments at a low salt concentration.Agricultural and Biological Chemistry, 1983
- New type of myosin gel induced by salts.Agricultural and Biological Chemistry, 1983
- Further Studies on the Roles of the Head and Tall Regions of the Myosin Molecule in Heat‐induced GelationJournal of Food Science, 1982
- Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of MyosinJournal of Food Science, 1981
- HEAT‐INDUCED GELLING IN SOLUTIONS OF OVALBUMINJournal of Food Science, 1980
- HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONSJournal of Food Science, 1979
- Thermal transitions of myosin and its helical fragments. Regions of structural instability in the myosin moleculeBiochemistry, 1976
- A new protein of the thick filaments of vertebrate skeletal myofibrilsJournal of Molecular Biology, 1973
- Properties of Poly(1,4-hexuronates) in the Gel State. I. Evaluation of a Method for the Determination of Stiffness.Acta Chemica Scandinavica, 1972
- Myosin filamentogenesis: Effects of pH and ionic concentrationJournal of Molecular Biology, 1966