Konno Kunihiko | Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University

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著作論文

Effects of sorbitol on the autolysis profile of squid mantle muscle
Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
Comparative study on thermal denaturation modes of myosin in walleye pollack and carp myofibrils as affected by salt concentration
Denaturation mode of carp myofibrils when affected by temperature and salt concentration
Filament formation of carboxyl-and amino-group-modified carp myosin rod
Substructure of Tilapia Myosin Rod and Its Filament Forming Ability
Effect of Freezing Rate on the Denaturation of Myofibrillar Protein in Fish Muscle (特集次世代の高品質凍結食品を目指す新技術)
Development of myofibrillar ATPase assay system on pH stat
Quality evaluation of frozen surimi by using pH stat for ATPase assay
Freeze Denaturation of Carp Myofibrils Compared with Thermal Denaturation
Change in translucency of squid mantle muscle upon storage
Stabilization of squid myosin subfragment-1 and myofibrils by ATP-related compounds
Pyrophosphate-accelerated Actin Denaturation Mechanism in Myofibril
A New Purification Method of G-actin Extracted from the Acetone-Dried Myofibril-Powder Using Ammonium Sulfate Fractionation.A Conparison with the Comventional G-actin and High-Salt Sensitivity.
Thermal Stability of Fish G-Actin Extracted from the Acetone-Dried Myofibril-Powder
Oligomerization of Carp Myosin Which Retains Its ATPase Activity
Freeze Denaturation of Carp Myosin Subfragment-1 as Compared with Thermal Denaturation
Suppressive Effect Of Sulfate on Fish Myosin Denaturation

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