Setting of Surimi Paste in Which Transglutaminase Is Inactivated by N-Ethylmaleimide
スポンサーリンク
概要
著者
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Niwa E
Mie Univ. Mie Jpn
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Nowsad A
Faculty Of Fisheries Bangladesh Agricultural University
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Nowsad A
Faculty Of Bioresources Mie University
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Kanoh S
Mie Univ. Mie Jpn
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Kanoh S
Univ. Tokyo Tokyo Jpn
関連論文
- Resonant Raman Scattering and Its Correlation to Exciton Luminescence in AgGaS_2
- スケトウダラ塩すり身の坐りに及ぼすセリンプロテアーゼ阻害剤の影響
- スケトウダラ坐りゲルの物性に及ぼすアミン塩の影響〔英文〕
- 坐りゲル中のミオシン重鎖多量体の電気泳動的性質〔英文〕
- 低温坐りによる塩すり身の物性変化〔英文〕
- 低温坐りと高温坐りがかまぼこの物性におよぼす影響〔英文〕
- 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
- Setting of Transglutaminase-free Actomyosin Paste Prepared from Alaska Pollack Surimi
- Setting of Surimi Paste in Which Transglutaminase Is Inactivated by N-Ethylmaleimide
- Setting of Surimi Paste in Which Transglutaminase Is Inactivated by p-Chloromercuribenzoate
- 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
- スケトウダラ坐りゲルの物性に及ぼすアミン塩の影響〔英文〕
- 坐りゲル中のミオシン重鎖多量体の電気泳動的性質〔英文〕