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J. Jen, A. Seo, W. Flurkey (1980)
TOMATO PEROXIDASE: PURIFICATION VIA HYDROPHOBIC CHROMATOGRAPHYJournal of Food Science, 45
W. Flurkey, J. Jen (1980)
PURIFICATION OF PEACH POLYPHENOL OXIDASE IN THE PRESENCE OF ADDED PROTEASE INHIBITORSJournal of Food Biochemistry, 4
N. Fogg, D. Harrison (1975)
RELATIONSHIPS OF ELECTROPHORETIC PATTERhIS AND SELECTED CHARACTERISTICS OF BOVINE SKELETAL MUSCLE AND INTERNAL TEIVPERATUREJournal of Food Science, 40
Laakonen Laakonen, Serbon Serbon, Wellington Wellington (1970)
Low temperature, long‐time heating of bovine muscle. Two changes in electrophoresis patternsJ. Food Sci., 39
M. Koohmaraie, W. Kennick, A. Anglemier, E. Elgasim, T. Jones (1984)
Effect of Postmortem Storage on Cold-Shortened Bovine Muscle: Analysis by SDS-Polyacrylamide Gel ElectrophoresisJournal of Food Science, 49
G. Rodger, R. Hastings, C. Cryne, J. Bailey (1984)
Diffusion Properties of Salt and Acetic Acid into Herring and Their Subsequent Effect on the Muscle TissueJournal of Food Science, 49
M. Erickson, D. Gordon, A. Anglemier (1983)
Proteolytic Activity in the Sarcoplasmic Fluids of Parasitized Pacific Whiting (Merluccius productus) and Unparasitized True Cod (Gadus macrocephalus)Journal of Food Science, 48
Yu Lee, D. Rickansrud, E. Hagberg, E. Eriskey (1974)
APPLICATION OF SDS‐ACRYLAMIDE GEL ELECTROPHORESIS FOR DETERMINATION OF THE MAXIMUM TEMPERATURE TO WHICH BOVINE MUSCLES HAVE BEEN COOKEDJournal of Food Science, 39
Hafez Hafez, Mohamed Mohamed, Hewedy Hewedy, Singh Singh (1985)
Effects of microwave heating on solubility, digestability and metabolism of soy proteinJ. Food Sci., 50
C. Davis, John Anderson (1984)
Size Exclusion/HPLC of Heated Water Soluble Bovine and Porcine Muscle ProteinsJournal of Food Science, 49
MacBride MacBride, Parrish Parrish (1977)
The 30,000 daltons component of bovine longissimus muscleJ. Food Sci., 37
O. Dowdie, S. Biede (1983)
Influence of Processing Temperature on the Distribution of Tissue and Water‐Soluble Proteins in Blue Crabs (Callinectes Sapidus)Journal of Food Science, 48
G. Rodger, R. Weddle, P. Craig, R. Hastings (1984)
Effect Of Alkaline Protease Activity on Some Properties Of Comminuted SquidJournal of Food Science, 49
U. Laemmli (1970)
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 227
R. Newbold, P. Harris (1972)
THE EFFECT OF PRE‐RIGOR CHANGES ON MEAT TENDERNESS. A ReviewJournal of Food Science, 37
V. Venugopal, M. Alur, N. Lewis (1983)
Extracellular Protease from Pseudomonas marinoglutinosa: Some Properties and Its Action on Fish ActomyosinJournal of Food Science, 48
ABSTRACT Water soluble and insoluble proteins were extracted from codfish samples subjected to a rapid freeze (– 196°C), a slow freeze (– 15°C), 1 min microwave heating, and from fresh extracts. The water soluble protein content decreased significantly in both frozen samples and in the microwave heated samples when compared to fresh extracts. Analysis by SDS PAGE showed a significant loss in water soluble proteins after microwave treatment concomittant with the appearance of two high molecular weight species. No differences were apparent in the nonsoluble protein SDS PAGE profiles.
Journal of Food Science – Wiley
Published: Mar 1, 1986
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