MOLECULAR PROPERTIES OF POST‐MORTEM MUSCLE. 9. Effect of Temperature and pH on Tropomyosin‐Troponin and Purified α‐Actinin from Rabbit Muscle
- 1 November 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (6) , 712-716
- https://doi.org/10.1111/j.1365-2621.1970.tb01977.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Molecular Properties of Post-Mortem Muscle. I. Myofibrillar Nucleosidetriphosphatase Activity of Bovine MuscleJournal of Food Science, 2008
- MOLECULAR PROPERTIES OF POSTMORTEM MUSCLE. 8. Effect of Postmortem Storage on α‐Actinin and the Tropomyosin‐Troponin ComplexJournal of Food Science, 1970
- Purification and properties of α-actinin from rabbit skeletal muscleBiochimica et Biophysica Acta (BBA) - Protein Structure, 1970
- An improved method for the preparation of α-actinin from rabbit striated muscleBiochimica et Biophysica Acta (BBA) - Protein Structure, 1970
- Studies on troponinBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969
- Determination of proteins in “Tris” buffer by the biuret reactionAnalytical Biochemistry, 1968
- Heat Inactivation of the Relaxing Site of Actomyosin: Prevention and Reversal with DithiothreitolScience, 1967
- Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine MusculaturePublished by Elsevier ,1964
- Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle TissueaJournal of Food Science, 1961
- Tropomyosin: a new asymmetric protein component of the muscle fibrilBiochemical Journal, 1948