Thermal Stability of Fish G-Actin Extracted from the Acetone-Dried Myofibril-Powder
スポンサーリンク
概要
著者
-
Konno Kunihiko
Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.
-
Torigai Makoto
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
-
Konno Kunihiko
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
関連論文
- 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