Abstract：There is a close relationship between the structure of myosin and meat products.Furthermore,The study on factors that affect functional properties of myosin can direct meat processing.The functional characteristics such as turbidity,solubility and heat -induced gelation of myosin are summarized.The effects of pH,temperature,ATP,PPi,ironic strength and the type of muscle onto myosin gelation are also described.
赵春青；彭增起. 肌球蛋白功能特性的研究进展[J]. 肉类研究, 2002, 16(1): 17-19.
Zhao chunqing. Research Development on functional characteristics of myosin. Meat Research, 2002, 16(1): 17-19.
2002, Vol. 16 
