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....
| Egile Nagusiak: | , , |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
Taylor & Francis Group
2019-01-01
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| Saila: | CyTA - Journal of Food |
| Gaiak: | |
| Sarrera elektronikoa: | http://dx.doi.org/10.1080/19476337.2018.1550442 |