The Myofibrillar Proteins in Seafoods
作者： Zdzisław E. Sikorski
DOI: 10.1007/978-1-4615-7828-4_4
关键词: Myosin 、 Biochemistry 、 Scaffold protein 、 Myofibril 、 Ultrastructure 、 Chemistry
摘要: Very concise and informative reviews on the myofibrillar proteins have been published by Maruyama (1985), Squire Vibert (1987), Nakai Li-Chan (1988), Morrissey, Mulvihill, O’Neill (1987). They describe not only chemical structure, properties, location of myosin actin, regulatory proteins, scaffold in ultrastructure muscles but also functional characteristics several these proteins.
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