Stoiachenko I A, Vaĭneman E S, Rogozhin S V
Prikl Biokhim Mikrobiol. 1988 Sep-Oct;24(5):712-9.
The effect of different conditions on the formation and properties of cryogels prepared by the freezing-thawing procedure from suspensions and solutions of the carp (Cyprinus carpio) myofibrillar proteins was studied. The freezing of water solutions and suspensions of the native myofibrillar proteins resulted in the formation of the structures mainly stabilized by non-covalent bonds. When muscle proteins were denatured prior to the freezing they formed the structures stabilized by both non-covalent and covalent disulfide bonds.
研究了不同条件对通过冻融法由鲤鱼（Cyprinus carpio）肌原纤维蛋白的悬浮液和溶液制备的冷冻凝胶的形成和性质的影响。天然肌原纤维蛋白的水溶液和悬浮液冷冻导致形成主要由非共价键稳定的结构。当肌肉蛋白在冷冻前变性时，它们形成了由非共价键和共价二硫键共同稳定的结构。
