메뉴 건너뛰기




Volumn 67, Issue 8, 2002, Pages 2962-2967

Acid-aided protein recovery from enzyme-rich Pacific whiting

Author keywords

Acid aided protein recovery; Pacific whiting; Solubility; Surimi

Indexed keywords

MERLANGIUS MERLANGUS;

EID: 0036812288     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08846.x     Document Type: Article
Times cited : (119)

References (34)
  • 1
    • 84919617127 scopus 로고
    • Cathepsin degradation of Pacific whiting surimi proteins
    • An, H, Weerasinghe V, Seymour TA, Morrissey MT. 1994. Cathepsin degradation of Pacific whiting surimi proteins. J Food Sci 59:1013-1017,1033.
    • (1994) J Food Sci , vol.59 , pp. 1013-1017
    • An, H.1    Weerasinghe, V.2    Seymour, T.A.3    Morrissey, M.T.4
  • 2
    • 0019765848 scopus 로고
    • Cathepsin B, cathepsin H, and cathepsin L
    • Colowick SP, Kaplan NO, editors. New York: Academic Press
    • Barrett AJ, Kirschke H. 1981. Cathepsin B, cathepsin H, and cathepsin L. In: Colowick SP, Kaplan NO, editors. Methods in Enzymology 80. New York: Academic Press. P 535-561.
    • (1981) Methods in Enzymology , vol.80 , pp. 535-561
    • Barrett, A.J.1    Kirschke, H.2
  • 3
    • 0031462866 scopus 로고    scopus 로고
    • Physicochemical changes in Pacific whiting muscle proteins during iced storage
    • Benjakul S, Seymour TA, Morrissey MT, An H. 1997. Physicochemical changes in Pacific whiting muscle proteins during iced storage. J Food Sci 62:729-733.
    • (1997) J Food Sci , vol.62 , pp. 729-733
    • Benjakul, S.1    Seymour, T.A.2    Morrissey, M.T.3    An, H.4
  • 4
    • 0017184389 scopus 로고
    • A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
    • Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72:248-254.
    • (1976) Anal Biochem , vol.72 , pp. 248-254
    • Bradford, M.M.1
  • 5
    • 84987277192 scopus 로고
    • Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength
    • Chang-Lee MV, Lampila LE, Crawford DL. 1990. Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength. J Food Sci 55:83-86.
    • (1990) J Food Sci , vol.55 , pp. 83-86
    • Chang-Lee, M.V.1    Lampila, L.E.2    Crawford, D.L.3
  • 6
    • 0000592111 scopus 로고    scopus 로고
    • Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions
    • Chawla SP, Venugopal V, Nair PM. 1996. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under mild acidic conditions. J Food Sci 61:362-371.
    • (1996) J Food Sci , vol.61 , pp. 362-371
    • Chawla, S.P.1    Venugopal, V.2    Nair, P.M.3
  • 8
    • 0001042101 scopus 로고    scopus 로고
    • Amino acids, peptides, and proteins
    • Fennema OR, editor. New York: Marcel Dekker
    • Damodaran S. 1996. Amino acids, peptides, and proteins. In: Fennema OR, editor. Food Chemistry. 3rd Ed. New York: Marcel Dekker. P 370-373.
    • (1996) Food Chemistry. 3rd Ed. , pp. 370-373
    • Damodaran, S.1
  • 9
    • 3042934967 scopus 로고
    • Tissue sulfhydryl groups
    • Ellman GL. 1959. Tissue sulfhydryl groups. Arch Biochem Biophys 82:70-77.
    • (1959) Arch Biochem Biophys , vol.82 , pp. 70-77
    • Ellman, G.L.1
  • 10
    • 85010163337 scopus 로고
    • Mechanism behavior and cross linkages of heat-induced myosin gel
    • Hamada M. 1992. Mechanism behavior and cross linkages of heat-induced myosin gel. Nippon Suisan Gakkaishi 58:89-93.
    • (1992) Nippon Suisan Gakkaishi , vol.58 , pp. 89-93
    • Hamada, M.1
  • 11
    • 0025103270 scopus 로고
    • Structural stability of fish myosin subfragment-1
    • Hamai M, Konno K. 1990. Structural stability of fish myosin subfragment-1. Comp Biochem Physiol 95B:255-259.
    • (1990) Comp Biochem Physiol , vol.95 B , pp. 255-259
    • Hamai, M.1    Konno, K.2
  • 12
    • 0001375881 scopus 로고
    • Purification and characterization of cathepsin B from carp ordinary muscle
    • Hara K, Suzumatsu A, Ishihara T. 1988. Purification and characterization of cathepsin B from carp ordinary muscle. Nippon Suisan Gakkaishi 54:1243-1252.
    • (1988) Nippon Suisan Gakkaishi , vol.54 , pp. 1243-1252
    • Hara, K.1    Suzumatsu, A.2    Ishihara, T.3
  • 13
    • 85024266331 scopus 로고
    • The effect of pH and temperature on the stability of myofibrillar Ca-ATPase from some fish species
    • Hashimoto A, Arai K-I. 1978. The effect of pH and temperature on the stability of myofibrillar Ca-ATPase from some fish species. Bull Japan Soc Sci Fish 44:1389-1393.
    • (1978) Bull Japan Soc Sci Fish , vol.44 , pp. 1389-1393
    • Hashimoto, A.1    Arai, K.-I.2
  • 14
    • 0011764138 scopus 로고    scopus 로고
    • Advanced Protein Technologies. Dec. 21, 1999. Process for isolating a protein composition from a muscle source and protein composition. U.S. patent 6005073
    • Hultin HO, Kelleher SD. 1999. Advanced Protein Technologies. Dec. 21, 1999. Process for isolating a protein composition from a muscle source and protein composition. U.S. patent 6005073.
    • (1999)
    • Hultin, H.O.1    Kelleher, S.D.2
  • 16
    • 85008049284 scopus 로고
    • A new method for evaluation of quality of frozen surimi from Alaska pollock. Relationship between myofibrillar ATPase activity and kamaboko forming ability of frozen surimi
    • Katoh N, Nozaki H, Komatsu K, Arai K-I. 1979. A new method for evaluation of quality of frozen surimi from Alaska pollock. Relationship between myofibrillar ATPase activity and kamaboko forming ability of frozen surimi. Nippon Suisan Gakkaishi 45:1032-1047.
    • (1979) Nippon Suisan Gakkaishi , vol.45 , pp. 1032-1047
    • Katoh, N.1    Nozaki, H.2    Komatsu, K.3    Arai, K.-I.4
  • 17
    • 0014949207 scopus 로고
    • Cleavage of structural proteins during assembly of the head of bacteriophage T4
    • Laemmli UK. 1970. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 227:680-685.
    • (1970) Nature , vol.227 , pp. 680-685
    • Laemmli, U.K.1
  • 18
    • 0000557627 scopus 로고    scopus 로고
    • Extraction of proteins from Pacific whiting mince at various washing conditions
    • Lin TM, Park JW. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J Food Sci 61:432-438.
    • (1996) J Food Sci , vol.61 , pp. 432-438
    • Lin, T.M.1    Park, J.W.2
  • 20
    • 85008129392 scopus 로고
    • Contribution of sarcoplasmic proteins to gel formation of fish meat
    • Morioka K, Shimizu Y.1990. Contribution of sarcoplasmic proteins to gel formation of fish meat. Nippon Suisan Gakkaishi 56:929-933.
    • (1990) Nippon Suisan Gakkaishi , vol.56 , pp. 929-933
    • Morioka, K.1    Shimizu, Y.2
  • 21
    • 21344479819 scopus 로고
    • Relationship between the heat-gelling properties and composition of fish sarcoplasmic proteins
    • Morioka K, Shimizu Y. 1993. Relationship between the heat-gelling properties and composition of fish sarcoplasmic proteins. Nippon Suisan Gakkaishi 59:1631.
    • (1993) Nippon Suisan Gakkaishi , vol.59 , pp. 1631
    • Morioka, K.1    Shimizu, Y.2
  • 22
    • 84893743812 scopus 로고
    • Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi
    • Morrissey MT, Wu JW, Lin D, An H.1993. Protease inhibitor effects on torsion measurements and autolysis of Pacific whiting surimi. J Food Sci 58:1050-1054.
    • (1993) J Food Sci , vol.58 , pp. 1050-1054
    • Morrissey, M.T.1    Wu, J.W.2    Lin, D.3    An, H.4
  • 24
    • 84986465438 scopus 로고
    • Surimi gel colors as affected by moisture content and physical conditions
    • Park JW. 1995. Surimi gel colors as affected by moisture content and physical conditions. J Food Sci 60:15-18.
    • (1995) J Food Sci , vol.60 , pp. 15-18
    • Park, J.W.1
  • 25
    • 0031328830 scopus 로고    scopus 로고
    • New development in manufacturing of surimi and surimi seafood
    • Park JW, Lin TM, Yongsawatdigul J 1997. New development in manufacturing of surimi and surimi seafood. Food Rev Int 13:577-610.
    • (1997) Food Rev Int , vol.13 , pp. 577-610
    • Park, J.W.1    Lin, T.M.2    Yongsawatdigul, J.3
  • 26
    • 84985261721 scopus 로고
    • Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel
    • Park JW, Yongsawatdigul J, Lin TM. 1994. Rheological behavior and potential cross-linking of Pacific whiting (Merluccius productus) surimi gel. J Food Sci 59:773-776.
    • (1994) J Food Sci , vol.59 , pp. 773-776
    • Park, J.W.1    Yongsawatdigul, J.2    Lin, T.M.3
  • 27
    • 84987343068 scopus 로고
    • Conformational change in actomyosin from post-spawned hake stored ice
    • Roura S, Savedra JP, Truco R, Crupkin M. 1992. Conformational change in actomyosin from post-spawned hake stored ice. J Food Sci 57:1109-1111.
    • (1992) J Food Sci , vol.57 , pp. 1109-1111
    • Roura, S.1    Savedra, J.P.2    Truco, R.3    Crupkin, M.4
  • 28
    • 85007969037 scopus 로고
    • Interactions between horse mackerel actomyosin and sarcoplasmic proteins during heat coagulation
    • Shimizu Y, Nishioka F. 1974. Interactions between horse mackerel actomyosin and sarcoplasmic proteins during heat coagulation. Nippon Suisan Gakkaishi 40:231-234.
    • (1974) Nippon Suisan Gakkaishi , vol.40 , pp. 231-234
    • Shimizu, Y.1    Nishioka, F.2
  • 29
    • 0011734083 scopus 로고
    • Characteristics of fish meat and fish protein
    • Suzuki T, editor. London: Applied Science Publishers
    • Suzuki T. 1981. Characteristics of fish meat and fish protein. In: Suzuki T, editor. Fish and Krill Protein. London: Applied Science Publishers. P 1-38.
    • (1981) Fish and Krill Protein , pp. 1-38
    • Suzuki, T.1
  • 30
    • 0002003556 scopus 로고
    • The surimi manufacturing process
    • Lanier TC, Lee CM, editors. New York: Marcel Dekker
    • Toyoda K, Kimura I, Fujita T, Noguchi SF, Lee CM. 1992. The surimi manufacturing process. In: Lanier TC, Lee CM, editors. Surimi Technology. New York: Marcel Dekker. P 79-112.
    • (1992) Surimi Technology , pp. 79-112
    • Toyoda, K.1    Kimura, I.2    Fujita, T.3    Noguchi, S.F.4    Lee, C.M.5
  • 31
    • 0025368356 scopus 로고
    • Purification and characterization of cathepsin L from the white muscle of chum salmon, Oncorhynchus keta
    • Yamashita M, Konagaya S. 1990. Purification and characterization of cathepsin L from the white muscle of chum salmon, Oncorhynchus keta. Comp Biochem Physio 96B:247-252.
    • (1990) Comp Biochem Physio , vol.96 B , pp. 247-252
    • Yamashita, M.1    Konagaya, S.2
  • 32
    • 0000053433 scopus 로고
    • Proteolysis of muscle proteins in the extensively softened muscle of chum salmon caught during spawning migration
    • Yamashita M, Konagaya S. 1991. Proteolysis of muscle proteins in the extensively softened muscle of chum salmon caught during spawning migration. Nippon Suisan Gakkaishi 57:2163.
    • (1991) Nippon Suisan Gakkaishi , vol.57 , pp. 2163
    • Yamashita, M.1    Konagaya, S.2
  • 33
    • 0011734501 scopus 로고    scopus 로고
    • Gelation characteristics of alkaline and acid solubilization of fish muscle proteins
    • 2001 June 23-27; New Orleans, La. Chicago, Ill: Institute of Food Technologists. Abstract nr 100-1
    • Yongsawatdigul J, Park, JW. 2001. Gelation characteristics of alkaline and acid solubilization of fish muscle proteins [abstract]. In: IFT Annual Meeting Book of Abstracts; 2001 June 23-27; New Orleans, La. Chicago, Ill: Institute of Food Technologists. P 251. Abstract nr 100-1.
    • (2001) IFT Annual Meeting Book of Abstracts , pp. 251
    • Yongsawatdigul, J.1    Park, J.W.2
  • 34
    • 77955655072 scopus 로고    scopus 로고
    • Structural-function relationships of muscle proteins
    • Domodaran S, Paraf A, editors. New York: Marcel Dekker
    • Xiong YL. 1997. Structural-function relationships of muscle proteins. In: Domodaran S, Paraf A, editors. Food Proteins and their Applications. 1st Ed. New York: Marcel Dekker. P 341-392.
    • (1997) Food Proteins and their Applications. 1st Ed. , pp. 341-392
    • Xiong, Y.L.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.