Article ID Journal Published Year Pages File Type
10538710 Food Chemistry 2012 8 Pages PDF
Abstract
► Thermal denaturation of muscle proteins is characterised by FT-IR microspectroscopy. ► Connective tissue is less affected by temperature than myofibrillar proteins. ► Myofibrillar proteins denaturation is weakly dependent on fibre sub-type.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
In situ thermal denaturation of myofibre sub-type proteins studied by immunohistofluorescence and synchrotron radiation FT-IR microspectroscopy
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