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Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University | 論文
- Inhibitory Factors of Transglutaminase in Salted Salmon Meat Paste
- Dimerization Site of Carp Myosin Heavy Chains by the Endogenous Transglutaminase
- A Comparison of Cross-linking of Fish Myofibrillar Proteins by Endogenous and Microbial Transglutaminases
- Causes of Inferior Gel-forming Ability of Salmon Surimi Paste
- Effect of Calcium Ion Concentration on the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste
- Effects of Casein of Gelling Properties of Surimi Paste
- Enzyme-catalyzed Cross-linking and Degradation of Myosin Heavy Chain in Walleye Pollack Surimi Paste during Setting
- Oligomerization of Carp Myosin Which Retains Its ATPase Activity