Aislamiento y caracterización parcial de miosina del manto de calamar gigante (Dosidicus gigas)

In the present work the myosin molecule from jumbo squid mantle (Dosidicus gigas) was isolated and characterized with the aim to evaluate the influence of ionic strength on its gelling properties. It was found that the myosin molecule possesses different chemical and structural characteristics than...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	CYTA: journal of food 2015-08, Vol.13 (3), p.392-399
Hauptverfasser:	Murrieta-Martínez, C.L., Ezquerra-Brauer, J.M., Ocaño-Higuera, V.M., Cinco-Moroyoqui, F.J., Torres-Arreola, W., Márquez-Ríos, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	caracterización Cephalopods characterization Dosidicus gigas Enzymatic activity Enzyme activity Fish Gelation Hydrophobicity Invertebrates Ionic strength mantle manto miosina Myosin Organic chemistry propiedades tecnológicas Squid Sulfhydryl groups technological properties Vertebrates Viscosity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!