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Influence of salt substitute containing KCl, L-histidine and L-lysine on the secondary structure and gel properties of myosin
- Source :
- CyTA - Journal of Food, Vol 17, Iss 1, Pp 44-50 (2019)
- Publication Year :
- 2019
- Publisher :
- Taylor & Francis Group, 2019.
-
Abstract
- 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 0.4, 0.6 and 0.8 mol/L (P
Details
- Language :
- English, Spanish; Castilian
- ISSN :
- 19476337 and 19476345
- Volume :
- 17
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- CyTA - Journal of Food
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.9eea00d89a724a43bd3b33d620ab7a3a
- Document Type :
- article
- Full Text :
- https://doi.org/10.1080/19476337.2018.1550442