Formation of two types of gels from bovine myosin
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (1), 69-84
- https://doi.org/10.1002/jsfa.2740370111
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- Heat-induced gelation of myosin filaments at a low salt concentration.Agricultural and Biological Chemistry, 1983
- Gel Formation of Potato Starch in the Presence of a SurfactantStarch ‐ Stärke, 1983
- On the mechanism of water holding in meat: The swelling and shrinking of myofibrilsMeat Science, 1983
- Myosin minifilamentsJournal of Molecular Biology, 1980
- Effect of ageing of myosin on its ability to form synthetic filaments and on proteolysis of the LC2 light chainJournal of Molecular Biology, 1979
- Interaction of C-protein with myosin, myosin rod and light meromyosinJournal of Molecular Biology, 1975
- A new protein of the thick filaments of vertebrate skeletal myofibrilsJournal of Molecular Biology, 1973
- Self-association in the myosin system at high ionic strength. I. Sensitivity of the interaction to pH and ionic environmentBiochemistry, 1970
- Myosin filamentogenesis: Effects of pH and ionic concentrationJournal of Molecular Biology, 1966
- Electron microscope studies on the structure of natural and synthetic protein filaments from striated muscleJournal of Molecular Biology, 1963