Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
スポンサーリンク
概要
- 論文の詳細を見る
- 2005-02-01
著者
-
Kato Sanae
Department of Biochemistry, Asahikawa Medical College
-
Yoshioka Takeya
Hokkaido Industrial Technology Center
-
Kinoshita Yasunori
Hokkaido Industrial Technology Center
-
木下 康宣
北海道立工業技術センター:北海道大学大学院水産科学研究院
-
木下 康宣
道立工技
-
Kato Sanae
Department Of Biochemistry Asahikawa Medical College
-
KONNO Kunihiko
Laboratory of Marine Food Science, Graduate School of Fisheries Sciences, Hokkaido University
-
Konno Kunihiko
Laboratory Of Food Chemistry Graduate School Of Fisheries Sciences Hokkaido Univ.
-
CHO YOUNG-JE
Department of Food Science and Technology, Pukyong National University
-
Cho Young-je
Department Of Food Science And Technology Pukyong National University
-
Konno Kunihiko
Laboratory Of Food Biochemistry Faculty Of Fisheries Hokkaido University
-
Kinoshita Yasunori
Hokkaido Industrial Technol. Center Hokkaido Jpn
関連論文
- 海水浸漬ウニ生殖腺の鮮度に与える酸素の影響
- 生鮮ワカメの鮮度に与える酸素の影響
- Fluorescence Spectroscopy in Rapid Analysis of Scallop Adductor Muscle
- スルメイカの保管による外套膜透明感の変化
- Effects of sorbitol on the autolysis profile of squid mantle muscle
- Preparation of heavy meromyosin from the autolyzed squid mantle muscle homogenate
- 電気刺激した牛肉における核酸関連物質の変化について
- ブルーミング現象に及ぼす豚肉質の影響について
- 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)
- 生鮮イカの鮮度保持メカニズムとビジネス展開(水産学と地域連携:道南における新海洋産業網の形成にむけて,シンポジウム記録)
- 酸素を利用した生鮮水産物の鮮度保持事例
- イカの鮮度保持技術の進展
- Fluorescence Spectroscopy in Rapid Analysis of Scallop Adductor Muscle
- 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
- Thermal denaturation and autolysis profiles of myofibrillar proteins of mantle muscle of jumbo squied Docidicus gigas
- SPF豚肉の理化学的・官能的特徴に関する知見
- 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
- Effect of calcium ion on the thermal denaturation of subfragment-1 and rod regions of squid myosin upon the heating of myofibrils
- Differential Effects of Cyanidin and Cyanidin-3-glucoside on Human Cell Lines
- 生鮮ワカメの鮮度に与える酸素の影響
- ATP depletion inhibits retraction of chromatophores induced by GABA in cephalopod Todarodes pacificus
- Fluorescence Spectroscopy in Analysis of Raw Squid Mantle