Responsibility of Myosin Rod for the Dimer Formation of Myosin Heavy Chain through SS Bonding during Ice Storage of Carp Actomyosin

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概要

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

著者

• Itoh Y

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

• Ito Yoshiaki

  Department Of Aquaculture Faculty Of Agriculture Kochi Univerisity

• ITOH YOSHIAKI

  Department of Internal medicine, Center of Diabetes, Endocrinology, and Metabolism, Sakura Hospital,

• Itoh Y

  Kochi Univ. Kochi Jpn

• SOMPONGSE Warangkana

  Department of Aquaculture, Faculty of Agriculture, Kochi University

• OBATAKE Atsushi

  Department of Aquaculture, Faculty of Agriculture, Kochi University

• OBATAKE Atsushi

  Laboratory of Aquatic Product Utilization, Faculty of Agriculture, Kochi University

• Sompongse W

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

• Itoh Y

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

• Obatake A

  Kochi Univ. Kochi Jpn

• Itoh Yoshiaki

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni

• Itoh Yoshiaki

  Department Of Chemistry For Materials Faculty Of Engineering Mie University

関連論文

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• The Effect of Growth Hormone Secreted by Mild Exercise on Fatty Acid Mobilization in Patients with Diabetes Mellitus
• N-Hydroxyamide-containing Heterocycles. New Effective Additives for Peptide Synthesis by Dicyclohexylcarbodiimide Method
• Responsibility of Myosin Rod for the Dimer Formation of Myosin Heavy Chain through SS Bonding during Ice Storage of Carp Actomyosin
• Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage
• Role of SH_a in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin
• Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage
• Role of lectin-like oxidized low-density lipoprotein receptor-1 (LOX-1) on adenosine diphosphate-activated platelet adhesion to human brain microvascular endothelial cells under flow in vitro
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• Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack
• Solubilization of type I and V collagens in Japanese flounder muscle during chilled storage
• Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel
• Gel forming ability of fish meat oxidized during washing
• Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30℃ and 50℃ on the gel-forming ability of walleye pollack surimi
• Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time
• Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes
• Effect of Pantothenic Acid Deficiency on Plasma Free Amino Acid Profile in Rainbow Trout Oncorhynchus mykiss
• Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis
• Responsibility of Myosin S-1 and Rod for the Polymerization of Myosin Heavy Chain through Disulfide Bonding upon Heating of Actomyosin
• Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating
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• Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture
• Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species
• Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes
• Muscle biochemical characteristics of cultured yellowtail Seriola quinqueradiata affecting the meat quality (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
• Changes in the Strengths of Heat-induced Gels from Myofibrils in Combination with Sarcoplasmic Proteins from Lizardfish and Pacific Mackerel
• Relationship between the Myofibrillar Protein Gel Strengthening Effect and the Composition of Sarcoplasmic Proteins from Pacific mackerel
• Impairment of CO2 reactivity in RBC velocity and CBF after cortical spreading depression in anesthetized mice

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