Incorporation of Dansyl Glutamine into Muscle Protein during Incubation of Fish Flesh Sol at 30℃
スポンサーリンク
概要
著者
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Niwa Eiji
Faculty Of Bioresources Mie University
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Kanoh Satoshi
Faculty Of Bioresources Mie University
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Ito T
Kagoshima Univ. Kagoshima Jpn
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HOSSAIN S.M.Zahangir
Faculty of Bioresources, Mie University,
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ITO Tomomi
Faculty of Bioresources, Mie University,
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Hossain S
Mie Univ. Mie Jpn
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Ito Tomomi
Faculty Of Bioresources Mie University
関連論文
- 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
- 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
- Thermal Behavior of Basic Amino Acid Residues of Muscle Protein during the Incubation of Fish and Poultry Minces