Solubilization of fish muscle myosin by sorbitol

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages 980-984

  Konno, Kunihiko ^a   Yamanodera, Ken Ichi ^a   Kiuchi, Hidekazu ^b  

^a HOKKAIDO UNIVERSITY   (Japan)

^b Towa Chemical Industry Co Ltd Fuji   (Japan)

Author keywords

Myofibrils; Myosin; Solubility; Sorbitol; Sugars

Indexed keywords

EID: 0030694792     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15020.x     Document Type: Article

References (13)

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2. Funatsu, Y., Hosokawa, H., Nanbu, S., and Arai, K. 1993. Effects of sorbitol on gelation and cross-linking of myosin heavy chain of salted-ground meat from walleye pollack. Nippon Suisan Gakkaishi 59: 1599-1607.
3. Katoh, N., Nozaki, H., Komatsu, K., and Arai, K. 1979. A new method for evaluation of the quality of frozen surimi from Alaska pollack. Relationship between myofibrillar ATPase activity and Kamaboko forming ability of frozen surimi. Nippon Suisan Gakkaishi 45: 1027-1032.
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8. Maita, T., Yajima, E., Nagata, S., Miyanishi, T., Nakayama, S., and G. Matsuda 1991. The primary structure of skeletal muscle myosin heavy chain: IV. Sequence of rod, and the complete 1,938-residue sequence of the heavy chain. J. Biochem. 110: 75-87.
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10. Matsuura, M. and Arai, K. 1985. Filament forming ability of tilapia myosin in association with biochemical activities. Nippon Suisan Gakkaishi 51: 1697-1704.
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