Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas)
The process of thermal gelation involves protein denaturation, leading to the exposure of functional groups to form new interactions; these conformational changes favour protein-water-protein interactions and help to stabilise the gel. It is known that in muscle proteins, myofibrillar proteins such...
Uloženo v:
| Hlavní autoři: | , , , , , , |
|---|---|
| Médium: | Journal Contribution |
| Jazyk: | English |
| Vydáno: |
2021
|
| Témata: | |
| On-line přístup: | http://agris.upm.edu.my:8080/dspace/handle/0/18857 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|