Species-Specificity of Suwari Gel-Formability of Fish Flesh Paste in Which Transglutaminase was Inactivated

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• Niwa E

  Mie Univ. Mie Jpn

• Nowsad A

  Faculty Of Fisheries Bangladesh Agricultural University

• Nowsad A

  Faculty Of Bioresources Mie University

• Niwa Eiji

  Faculty Of Bioresources Mie University

• Nowsad Alam

  Faculty Of Fisheries Bangladesh Agricultural University

• Kanoh S

  Mie Univ. Mie Jpn

• Kanoh S

  Univ. Tokyo Tokyo Jpn

• Kanoh Satoshi

  Faculty Of Fisheries Mie University

• Kanoh Satoshi

  Faculty Of Bioresources Mie University

• MATSU-URA Yumiko

  Faculty of Bioresources, Mie University

• Matsuura Y

  Okayama Prefectural Univ Okayama Jpn

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• スケトウダラ坐りゲルの物性に及ぼすアミン塩の影響〔英文〕
• 坐りゲル中のミオシン重鎖多量体の電気泳動的性質〔英文〕
• 低温坐りによる塩すり身の物性変化〔英文〕
• 低温坐りと高温坐りがかまぼこの物性におよぼす影響〔英文〕
• Effects of urea and trimethylamine-N-oxide on ATPase of requiem shark myofibril and its constituents
• Influence of the Fluidity of Water within a Hydrogel Model on Its Physical Parameters(Food & Nutrition)
• Cross-sectional Area-corrected Compression Modulus of Food Gel(Food & Nutrition)
• Contribution of Transglutaminase to the Setting of Fish Pastes at Various Temperatures
• Effect of Sarcoplasmic Proteins on the Setting of Transglutaminase-free Paste
• Contribution of SS Bonds to the Elasticity of Actomyosin Gel in which Coexisting Transglutaminase was inactivated
• Effect of Reagents Related to Non-covalent Bonds of Proteins on the Dynamic Visco-elasticity of Suwari Gel
• Species-Specificity of Suwari Gel-Formability of Fish Flesh Paste in Which Transglutaminase was Inactivated
• Contribution of Transglutaminase on the Setting of Various Actomyosin Pastes
• Setting of Transglutaminase-free Actomyosin Paste Prepared from Alaska Pollack Surimi
• Setting of Surimi Paste in Which Transglutaminase Is Inactivated by N-Ethylmaleimide
• Setting of Surimi Paste in Which Transglutaminase Is Inactivated by p-Chloromercuribenzoate
• Mechanism for the Gelation of Unheated Surimi by Vinegar Curing
• Influence of the Fluidity of Water on the Visco-elasticity of Food Hydrogels examined by using Models of a Closed System(Food & Nutrition)
• Thermal Exposure of Basic Amino Acid Residues of Fish Muscle Proteins Examined by Van Slyke Method
• New Cooked Fish Paste from Frozen Alaska Pollack Surimi(Food & Nutrition)
• Effects of urea on surface hydrophobicity of requiem shark myosin
• Incorporation of Dansyl Glutamine into Muscle Protein during Incubation of Fish Flesh Sol at 30℃
• アコヤ貝(Pinctada fucata)に含まれる海面活性物質
• スケトウダラ坐りゲルの物性に及ぼすアミン塩の影響〔英文〕
• 坐りゲル中のミオシン重鎖多量体の電気泳動的性質〔英文〕

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