Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Elaine Nelson McINTOSH"'
Autor:
Elaine Nelson McINTOSH
Publikováno v:
Journal of Food Science. 31:337-343
SUMMARY Mucoprotein was isolated from bovine skeletal muscle by extraction with CaCl2, and characterized. The results indicate that chondroitin sulfate is the sole mucopolysaccharide present in bovine skeletal muscle. It is linked to a protein that c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7166ce26e886f91b28cd62ab20532de0
https://doi.org/10.1111/j.1365-2621.1966.tb00503.x
https://doi.org/10.1111/j.1365-2621.1966.tb00503.x
Autor:
Elaine Nelson McINTOSH
Publikováno v:
Journal of Food Science. 32:210-213
SUMMARY— The effect of post-mortem aging on the mucoprotein of bovine skeletal muscle was studied, and compared with the effect of papain. The effects were strikingly similar. After either treatment, the isolated mucoprotein products were observed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67eb8869ee3424477a35d0c9f675d5b1
https://doi.org/10.1111/j.1365-2621.1967.tb01296.x
https://doi.org/10.1111/j.1365-2621.1967.tb01296.x
Autor:
Elaine Nelson McINTOSH
Publikováno v:
Journal of Food Science. 30:986-990
SUMMARY A mild method for the isolation of mucoprotein from bovine skeletal muscle is described. Minced skeletal muscle was extracted twice with neutral 0.6M KCl. The washed stromal residue was extracted twice with acetone, air-dried, and pulverized.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3845f85e3c07206cb416c06dd222e457
https://doi.org/10.1111/j.1365-2621.1965.tb01874.x
https://doi.org/10.1111/j.1365-2621.1965.tb01874.x
Publikováno v:
Journal of Food Science. 28:283-285
SUMMARY The results reported here represent a preliminary study of the action of papain on the proteins of beef skeletal muscle. Suspensions of protein preparations which had been isolated from beef semitendinosus muscle were incubated with both crys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d6690a33a8cddd5703cface1304859d
https://doi.org/10.1111/j.1365-2621.1963.tb00197.x
https://doi.org/10.1111/j.1365-2621.1963.tb00197.x
Autor:
Elaine Nelson McINTOSH
Publikováno v:
Journal of Food Science. 32:208-209
SUMMARY— The extractability of beef, pork, and chicken muscle with post-mortem aging was studied. There was a general increase in viscosity and nitrogen content of the extracts with aging. Extractability of nitrogen and actomyosin reached a maximum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfb436ec3919f2b7f7b2fad4c7c778ce
https://doi.org/10.1111/j.1365-2621.1967.tb01295.x
https://doi.org/10.1111/j.1365-2621.1967.tb01295.x