Stabilization of squid myosin subfragment-1 and myofibrils by ATP-related compounds
スポンサーリンク
概要
著者
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Seki Nobuo
Division Of Marine Biosciences Graduate School Of Fisheries Sciences Hokkaido University
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Seki N
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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Konno Kunihiko
Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.
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Yoshioka Takeya
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Konno Kunihiko
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Seki Nobuo
Laboratory Of Marine Food Science Graduate School Of Fisheries Sciences Hokkaido University
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Seki Nobuo
Laboratory Of Food Biochemistry Faculty Of Fisheries
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Konno Kunihiko
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
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
- Effects of sorbitol on the autolysis profile of squid mantle muscle
- 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 transglutaminase from squid gill
- 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
- Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
- Gelation of low salt soluble proteins from scallop adductor muscle in relation to its freshness
- 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)
- Different effects of NaCl on activities of transglutaminases from marine and freshwater shellfish muscles
- 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
- 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
- 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
- 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
- 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