English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

To obtain information about actomyosin denaturation due to ultraviolet (UV) irradiation, changes in some properties of walleye pollack, sardine, flying fish, and pork actomyosins by UV irradiation were examined. It was revealed that UV irradiation significantly increased the surface hydrophobicity of all the actomyosins regardless of heating, markedly reducing the total SH content at the same time, while there was a tendency for the surface SH content to decreased after an initial increment in the following order of instability: walleye pollack, sardine, flying fish>pork. From differential scanning calorimetry (DSC) data, it was suggested that UV irradiation prompted the unfolding of actomyosin.

Conformational Changes in Actomyosins from Fish and Pork Muscles by Ultraviolet Irradiation.