Enzyme-catalyzed Cross-linking and Degradation of Myosin Heavy Chain in Walleye Pollack Surimi Paste during Setting
スポンサーリンク
概要
著者
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TAKEDA Hirofumi
Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University
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Takeda Hirofumi
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Takeda H
Hokkaido Univ. Hokkaido Jpn
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries
関連論文
- 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
- Thermal Denaturation of β-Connectin Isolated from Carp Muscle
- Enzyme-catalyzed Cross-linking and Degradation of Myosin Heavy Chain in Walleye Pollack Surimi Paste during Setting