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- Hattori, A., et al. Show all 5 Authors
- Meat science 2010 v.84 no.4 pp. 742-746
- meat; myosin; ionic strength; histidine; solubilization; dissociation; meat protein; amino acid composition; essential amino acids; muscle protein; transmission electron microscopy; potassium chloride
- ... Myosin, one of the major myofibrillar proteins, forms a filamentous polymer and is insoluble in physiological and low ionic strength solutions. We have shown that myosin is soluble in a low ionic strength solution containing l-histidine. In this study, to clarify the role of l-histidine in the solubilization of myosin, we investigated effects of l-histidine on the filament formation and the morpho ...