Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
スポンサーリンク
概要
著者
-
Matsuishi Masanori
Department Of Food Science And Technology Nippon Veterinary And Life Science University
-
Migita Koshiro
Department Of Food Science And Technology Nippon Veterinary And Life Science University
-
OKITANI Akihiro
Department of Food Science and Technology, Nippon Veterinary and Life Science University
-
NAKAMURA Yukinobu
Association of Meat Science and Technology Institute
-
OKITANI Akihiro
Department of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo
関連論文
- Survey of Neutral Aminopeptidases in Bovine, Porcine, and Chicken Skeletal Muscles(Food & Nutrition)
- Components Contributing to the Improvement of Meat Taste during Storage (Food & Nutrition)
- Identification of an Intermediate Product and Formation Mechanisms of Cross-linking Compounds from N^α-Acetyltryptophan and Hexanal(Food & Nutrition)
- Novel Cross-linking Compounds Formed through the Reaction of N^α-Acetyltryptophan with Hexanal(Food & Nutrition)
- Responsibility of 3-Deoxyglucosone for the Glucose-Induced Polymerization of Proteins(Food & Nutrition)
- Characterization of Tryptophan Derivatives from the Reaction of N^α-Acetyl-tryptophan with Carbonyl Compounds(Food & Nutrition)
- Modification of Lysine Residues to Alkyl-substituted Pyridiniums on Exposure of Proteins to Vaporized Hexanal(Food & Nutrition)
- Purification and Properties of Aminopeptidase C from Chicken Skeletal Muscle(Food & Nutrition)
- Identification of Neutral Aminopeptidases Responsible for Peptidolysis in Postmortem Rabbit Skeletal Muscle (Food & Nutrition)
- Polymerization of Acetylated Lysozyme and Impairment of Their Amino Acid Residues Due to α-Dicarbonyl and α-Hydroxycarbonyl Compounds(Food & Nutrition)
- AMP and IMP Dissociate Actomyosin into Actin and Myosin
- Substrate Specificity of Cysteine Proteinase from Sprouting Potato Tubers(Biological Chemistry)
- Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat
- Some Properties and Postmortem Changes of Cysteine Protease Inhibitors from Rabbit Skeletal Muscles
- Chemical Properties and Polymerizing Ability of the Lysozyme Monomer Isolated after Storage with Glucose
- Changes in Lysozyme due to Interaction with Vaporized Hexanal
- Polymerization of Lysozyme by Reacting with Vaporized Hexanal
- Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat
- Z-Nin, a New High Molecular Weight Protein Required for Reconstitution of the Z-Disk