肌球蛋白功能特性的研究进展

doi:10.7506/rlyj1001-8123-200201006

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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.

Key words： myosin heat-induced gelation turbidity solubility

PACS:

TS251

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200201006 OR https://www.rlyj.net.cn/EN/Y2002/V16/I1/17

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