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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 1
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Biological Chemistry

Effects of SH groups, ε-NH2 groups, ATP, and Myosin Subfragments on Heat-induced Gelling of Cardiac Myosin and Comparison with Skeletal Myosin and Actomysin Gelling Capacity

Kunihiko SamejimaDepartment of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido069, Japan
,
Yukio OkaDepartment of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido069, Japan
,
Katsuhiro YamamotoDepartment of Dairy Science, Rakuno Gakuen University, Ebetsu, Hokkaido069, Japan
,
Ali AsgharDepartment of Food Science and Human Nutrition, Michigan State University, East Lansing, MI48824, U.S.A.
&
Tsutomu YasuiDepartment of Animal Science, Hokkaido University, Sapporo060, Japan
Pages 63-70 | Received 03 Jun 1987, Published online: 06 Jun 2016

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