130 related articles for article (PubMed ID: 35413661)
1. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review.
Wang K; Li Y; Zhang Y; Luo X; Sun J
Meat Sci; 2022 Jul; 189():108822. PubMed ID: 35413661
[TBL] [Abstract][Full Text] [Related]
2. Myosin filament depolymerizes in a low ionic strength solution containing L-histidine.
Hayakawa T; Ito T; Wakamatsu J; Nishimura T; Hattori A
Meat Sci; 2010 Apr; 84(4):742-6. PubMed ID: 20374851
[TBL] [Abstract][Full Text] [Related]
3. Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in low-ionic-strength medium.
Katayama S; Shima J; Saeki H
J Agric Food Chem; 2002 Jul; 50(15):4327-32. PubMed ID: 12105966
[TBL] [Abstract][Full Text] [Related]
4. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities.
Chen X; Tume RK; Xu X; Zhou G
Crit Rev Food Sci Nutr; 2017 Oct; 57(15):3260-3280. PubMed ID: 26647280
[TBL] [Abstract][Full Text] [Related]
5. Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution.
Su C; He Z; Wang Z; Zhang D; Li H
Int J Biol Macromol; 2021 Oct; 189():567-576. PubMed ID: 34428492
[TBL] [Abstract][Full Text] [Related]
6. Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation.
Han G; Xu J; Chen Q; Xia X; Liu H; Kong B
Food Chem; 2022 Nov; 395():133590. PubMed ID: 35779510
[TBL] [Abstract][Full Text] [Related]
7. Improved water solubility of myofibrillar proteins by ultrasound combined with glycation: A study of myosin molecular behavior.
Han G; Li Y; Liu Q; Chen Q; Liu H; Kong B
Ultrason Sonochem; 2022 Sep; 89():106140. PubMed ID: 36041374
[TBL] [Abstract][Full Text] [Related]
8. Conformational changes induced by high-pressure homogenization inhibit myosin filament formation in low ionic strength solutions.
Chen X; Xu X; Han M; Zhou G; Chen C; Li P
Food Res Int; 2016 Jul; 85():1-9. PubMed ID: 29544823
[TBL] [Abstract][Full Text] [Related]
9. Gelation and microstructural properties of fish myofibrillar protein gels with the incorporation of l-lysine and l-arginine at low ionic strength.
Wang X; Feng T; Wang X; Zhang X; Xia S
J Sci Food Agric; 2021 Oct; 101(13):5469-5477. PubMed ID: 33682127
[TBL] [Abstract][Full Text] [Related]
10. Effects of ionic strength on calcium binding to rabbit skeletal myofibrils, thin filaments and myosin.
Solaro RJ; Bruni FD; Gleason EN
Biochim Biophys Acta; 1976 Nov; 449(2):304-9. PubMed ID: 990297
[TBL] [Abstract][Full Text] [Related]
11. Effect of low and high pH treatment on the functional properties of cod muscle proteins.
Kristinsson HG; Hultin HO
J Agric Food Chem; 2003 Aug; 51(17):5103-10. PubMed ID: 12903976
[TBL] [Abstract][Full Text] [Related]
12. Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems.
Ooizumi T; Xiong YL
J Agric Food Chem; 2004 Jun; 52(13):4303-7. PubMed ID: 15212484
[TBL] [Abstract][Full Text] [Related]
13. Ionic strength and myofibrillar protein solubilization.
Wu FY; Smith SB
J Anim Sci; 1987 Aug; 65(2):597-608. PubMed ID: 3624103
[TBL] [Abstract][Full Text] [Related]
14. Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins.
Hong GP; Xiong YL
Meat Sci; 2012 May; 91(1):36-42. PubMed ID: 22222178
[TBL] [Abstract][Full Text] [Related]
15. High-intensity ultrasound improves the physical stability of myofibrillar protein emulsion at low ionic strength by destroying and suppressing myosin molecular assembly.
Liu H; Zhang J; Wang H; Chen Q; Kong B
Ultrason Sonochem; 2021 Jun; 74():105554. PubMed ID: 33887661
[TBL] [Abstract][Full Text] [Related]
16. Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine.
Hayakawa T; Yoshida Y; Yasui M; Ito T; Iwasaki T; Wakamatsu J; Hattori A; Nishimura T
Meat Sci; 2012 Jan; 90(1):77-80. PubMed ID: 21719207
[TBL] [Abstract][Full Text] [Related]
17. Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength.
Zhang Y; Puolanne E; Ertbjerg P
Food Chem; 2021 Feb; 338():128017. PubMed ID: 32927203
[TBL] [Abstract][Full Text] [Related]
18. Easily releasable myofilaments from skeletal and cardiac muscles maintained in vitro. Role in myofibrillar assembly and turnover.
van der Westhuyzen DR; Matsumoto K; Etlinger JD
J Biol Chem; 1981 Nov; 256(22):11791-7. PubMed ID: 6795192
[TBL] [Abstract][Full Text] [Related]
19. Rotational dynamics of actin-bound myosin heads in active myofibrils.
Berger CL; Thomas DD
Biochemistry; 1993 Apr; 32(14):3812-21. PubMed ID: 8385491
[TBL] [Abstract][Full Text] [Related]
20. Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (
Li X; Zhang N; Jiao X; Zhang W; Yan B; Huang J; Zhao J; Zhang H; Chen W; Fan D
J Agric Food Chem; 2023 Sep; 71(37):13920-13933. PubMed ID: 37688549
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]