Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation
The α-helix of myosin decreased and the diameter of the myosin clusters increased monotonically with increasing heating time at 50 and 90°C. The clusters that formed during heating at 90°C were much larger than those that formed at 50°C. With increasing heating time, the G′ of the myosin heated at 5...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Taylor & Francis Group
2017-10-01
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| シリーズ: | CyTA - Journal of Food |
| 主題: | |
| オンライン･アクセス: | http://dx.doi.org/10.1080/19476337.2017.1321045 |
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