Interactions between paramyosin and actin greatly improve their thermostability and gel properties.

Yin, Shuhua; Duan, Maoping; Zhang, Jian; Zhang, Tuo; Zhao, Guanghua

Yin, Shuhua; Duan, Maoping; Zhang, Jian; Zhang, Tuo; Zhao, Guanghua.

Afiliación

Yin S; College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China.
Duan M; College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China.
Zhang J; School of Food Science and Technology, Shihezi University, Shihezi, China.
Zhang T; College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China.
Zhao G; College of Food Science and Nutritional Engineering, Key Laboratory of Precision Nutrition and Food Quality, Ministry of Education, China Agricultural University, Beijing, China.

J Sci Food Agric ; 104(3): 1564-1571, 2024 Feb.

Article en En | MEDLINE | ID: mdl-37807842

Asunto(s)

Actinas; Tropomiosina; Tropomiosina/química; Actinas/química; Músculos/metabolismo; Hidrogeles

Palabras clave

actin; non-covalent interactions; paramyosin; rheological properties; thermostability

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tropomiosina / Actinas Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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