Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin

Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin

The effect of a salt substitute (SS) containing L-lysine (Lys) and L-histidine (His) on secondary structure and gel properties of myosin from grass carp was examined. The results indicated that the α-helix content of myosin treated with SS was 29.00%, 29.03% and 35.93% more than that with NaCl at 0....

書誌詳細
主要な著者:	Yawei Zhang, Muneer Ahmed Jamali, Zengqi Peng
フォーマット:	論文
言語:	English
出版事項:	Taylor & Francis Group 2019-01-01
シリーズ:	CyTA - Journal of Food
主題:	bajo contenido de sodio aminoácido miosina
オンライン･アクセス:	http://dx.doi.org/10.1080/19476337.2018.1550442

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