Effect of high-pressure treatment and transglutaminase on the gel-forming ability of salt-ground myofibrillar proteins from carp

Nippon Suisan Gakkaishi (Japanese Edition)

Volumn 64, Issue 4, 1998, Pages 678-684

  Chang, Jiangzhou ^a   Ichikawa, Hisashi ^a   Noda, Nanae ^a   Goto, Shinji ^a   Osatomi, Kiyoshi ^a   Nozaki, Yukinori ^a  

^a NAGASAKI UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 22444454642     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.64.678     Document Type: Article

References (19)

1. M. A. Porzio and A. M. Pearson: Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Biochim. Biophys. Acta., 490,27-34 (1977).
2. I. Kimura, M. Sugimoto, K. Toyoda, N. Seki, K. Arai, and T. Fujita: A study on the cross-linking reaction of myosin in kamaboko "suwari" gels. Nippon Suisan Gakkaishi, 57, 1389-1396 (1991).
3. Y. Tsukamasa, K. Sato, Y. Shimizu, C. Imai, M. Sugiyama, Y. Minegishi, and M. Kawabata: ε-(γ-Glutamyl)lysine crosslink formation in sardine myofibril sol during setting at 25°C. J. Food Sci., 58, 785-787 (1993).