Seki Nobuo | Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

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著作論文

Inhibitory Factors of Transglutaminase in Salted Salmon Meat Paste
Thermal gelation of salted paste from scallop striated adductor muscle
Dimerization Site of Carp Myosin Heavy Chains by the Endogenous Transglutaminase
Transglutaminase-induced Polymerization of a Mixture of Different Fish Myosins
Preventive effects of amino acids and glutathione on the formaldehyde-induced denaturation of myofibrillar proteins
Effects of microbial growth on the preservation of scallop muscle in a vital state
The existence of aspolin and its trimethylamine-N-oxide demethylating activity in the muscle of freshwater fish
Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste
Effect of pH on the gelation of walleye pollack surimi and carp actomyosin pastes
Purification and characterization of trimethylamine-N-oxide demethylase from walleye pollack muscle
Occurrence and some properties of trimethylamine-N-oxide demethylase in myofibrillar fraction from walleye pollack muscle
The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles
A Comparison of Cross-linking of Fish Myofibrillar Proteins by Endogenous and Microbial Transglutaminases
Effect of Transglutaminase on the Gelation of Heat-denatured Surimi
Effect of Microbial Transglutaminase on Thermal Gelation of Carp Actomyosin Sol
Causes of Inferior Gel-forming Ability of Salmon Surimi Paste
Gelation of low salt soluble proteins from scallop adductor muscle in relation to its freshness
TMAOase, trimethylamine-N-oxide demethylase, is a thermostable and active enzyme at 80℃
Change in translucency of squid mantle muscle upon storage
Stabilization of squid myosin subfragment-1 and myofibrils by ATP-related compounds
Effects of Casein of Gelling Properties of Surimi Paste

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