Effects of different calcium salts on the physicochemical properties of sliver carp myosin
- Resource Type
- ACADEMIC JOURNAL
- Authors
- Hu, Yang a, b, c; Zhang, Mengling a; Zhao, Yu a; Gao, Xia a; You, Juan a, b, c; Yin, Tao a; Xiong, Shanbai a, b, c; Liu, Ru a, b, c, ∗
- Source
- In Food Bioscience June 2022 47
- Subject
- Language
- English
- ISSN
- 2212-4292
- E-ISSN
- DOI
- 10.1016/j.fbio.2021.101518
@@@@Highlights -Calcium with high calcium release rate improve myosin's gelling properties-Ionized calcium plays a leading role in the gelling properties of myosin-CaCl2 promoted the unwinding of α-helix and increased the viscoelasticity of myosin