메뉴 건너뛰기




Volumn 64, Issue 4, 1998, Pages 593-596

Studies on modori-inducing proteases

Author keywords

[No Author keywords available]

Indexed keywords


EID: 22444454957     PISSN: 00215392     EISSN: None     Source Type: Journal    
DOI: 10.2331/suisan.64.593     Document Type: Article
Times cited : (3)

References (24)
  • 1
    • 85034163033 scopus 로고    scopus 로고
    • Japanese source
  • 2
    • 84987278734 scopus 로고
    • Proteolytic degradation of threadfin-bream meat gel
    • H. Toyohara, M. Kinoshta, and Y. Shimizu: Proteolytic degradation of threadfin-bream meat gel. J. Food. Sci., 55, 259-260 (1990).
    • (1990) J. Food. Sci. , vol.55 , pp. 259-260
    • Toyohara, H.1    Kinoshta, M.2    Shimizu, Y.3
  • 3
    • 84987290980 scopus 로고
    • Degradation of oval-filefish meat gel caused by myofibrfflar protein (s)
    • H. Toyohara, T. Sakata, K. Yamashita, M. Kinoshata, and Y. Shimizu: Degradation of oval-filefish meat gel caused by myofibrfflar protein (s). J. Food Sci., 55, 364-368 (1990).
    • (1990) J. Food Sci. , vol.55 , pp. 364-368
    • Toyohara, H.1    Sakata, T.2    Yamashita, K.3    Kinoshata, M.4    Shimizu, Y.5
  • 4
    • 0025349506 scopus 로고
    • Purification and properties of a novellatent proteinase showing myoshin heavy chain-degrading activity from threadfin bream
    • M. Kinoshta, H. Toyohara, and Y. Shimizu: Purification and properties of a novellatent proteinase showing myoshin heavy chain-degrading activity from threadfin bream. J. Biochem., 107, 587-591 (1990).
    • (1990) J. Biochem. , vol.107 , pp. 587-591
    • Kinoshta, M.1    Toyohara, H.2    Shimizu, Y.3
  • 5
    • 85008070911 scopus 로고
    • Diverse distribution of four distinct types of modori (gel degradation) -inducing proteinases among fish species
    • M. Kinoshta, H. Toyohara, and Y. Shimizu: Diverse distribution of four distinct types of modori (gel degradation) -inducing proteinases among fish species. Nippon Suisan Gakkaishi, 56, 1485-1492 (1990).
    • (1990) Nippon Suisan Gakkaishi , vol.56 , pp. 1485-1492
    • Kinoshta, M.1    Toyohara, H.2    Shimizu, Y.3
  • 6
    • 85010126336 scopus 로고
    • Induction of modori-phenomenon (thermal gel degradation) by a latent serine proteinase
    • M. Kinoshta, H. Toyohara, Y. Shimizu, and M. Sakaguchi: Induction of modori-phenomenon (thermal gel degradation) by a latent serine proteinase. Nippon Suisan Gakkaishi, 57, 1935-1938 (1990).
    • (1990) Nippon Suisan Gakkaishi , vol.57 , pp. 1935-1938
    • Kinoshta, M.1    Toyohara, H.2    Shimizu, Y.3    Sakaguchi, M.4
  • 7
    • 0025052492 scopus 로고
    • Characterization of two distinct latent proteinase associated with myofibrils of crusian carp (Carasslus auratuss cuvieri)
    • M. Kinoshta, H. Toyohara, and Y. Shimizu: Characterization of two distinct latent proteinase associated with myofibrils of crusian carp (Carasslus auratuss cuvieri). Nippon Suisan Gakkaishi, 97, 315-319 (1990).
    • (1990) Nippon Suisan Gakkaishi , vol.97 , pp. 315-319
    • Kinoshta, M.1    Toyohara, H.2    Shimizu, Y.3
  • 8
    • 85008134019 scopus 로고
    • Modori-inducing protease active at 50°C in threadfin bream muscle
    • M. Kinoshta, H. Toyohara, and Y. Shimizu: Modori-inducing protease active at 50°C in threadfin bream muscle. Nippon Suisan Gakkaishi, 58, 715-720 (1992).
    • (1992) Nippon Suisan Gakkaishi , vol.58 , pp. 715-720
    • Kinoshta, M.1    Toyohara, H.2    Shimizu, Y.3
  • 9
    • 85034172995 scopus 로고    scopus 로고
    • Japanese source
  • 10
    • 85034193972 scopus 로고    scopus 로고
    • Japanese source
  • 12
    • 85008112655 scopus 로고
    • Identification of proteolytic activities of gel-degrading factors in three lizardfish species
    • P. Suwansakornkul, Y. Itoh, S. Hara, and A. Obatake: Identification of proteolytic activities of gel-degrading factors in three lizardfish species. Nippon Suisan Gakkaishi, 59, 1039-1045 (1993).
    • (1993) Nippon Suisan Gakkaishi , vol.59 , pp. 1039-1045
    • Suwansakornkul, P.1    Itoh, Y.2    Hara, S.3    Obatake, A.4
  • 13
    • 0009728891 scopus 로고    scopus 로고
    • The effects of meat-washing on the gel formation and on the polymerizing and degrading behaviour of lizardfish meat proteins at 40 and 60 degrees C
    • Y. Itoh, T. Maekawa, P. Suwansakornuku, and A. Obataka: The effects of meat-washing on the gel formation and on the polymerizing and degrading behaviour of lizardfish meat proteins at 40 and 60 degrees C. Fisheries Science, 63, 286-290 (1997).
    • (1997) Fisheries Science , vol.63 , pp. 286-290
    • Itoh, Y.1    Maekawa, T.2    Suwansakornuku, P.3    Obataka, A.4
  • 14
    • 85008047696 scopus 로고
    • Separation from jellied yellowfin tuna meat of the protease responsible for jellification
    • S. Konagaya: Separation from jellied yellowfin tuna meat of the protease responsible for jellification. Nippon Suisan Gakkaishi, 48, 543-548 (1982).
    • (1982) Nippon Suisan Gakkaishi , vol.48 , pp. 543-548
    • Konagaya, S.1
  • 15
    • 0343532590 scopus 로고
    • Protease responsible for jellification of myxosporidia (Chloromyxum musculoliquefaciens) infected swordfish (Xiphias gladius) meat
    • S. Konagaya: Protease responsible for jellification of myxosporidia (Chloromyxum musculoliquefaciens) infected swordfish (Xiphias gladius) meat. Nippon Suisan Gakkaishi, 49, 919-926 (1983).
    • (1983) Nippon Suisan Gakkaishi , vol.49 , pp. 919-926
    • Konagaya, S.1
  • 18
    • 84985294638 scopus 로고
    • Effects of heat-stable alkaline protease activity of Atlantic menhaden (Brevoortia tyrannus) on surimi gels
    • W. S. Boye and T. Lanier: Effects of heat-stable alkaline protease activity of Atlantic menhaden (Brevoortia tyrannus) on surimi gels. J. Food Sci., 53, 1340-1342 (1988).
    • (1988) J. Food Sci. , vol.53 , pp. 1340-1342
    • Boye, W.S.1    Lanier, T.2
  • 19
    • 84987285878 scopus 로고
    • Implication of muscle alkaline proteinase in the textural degradation of fish meat gel
    • Y. Makinodan, H. Toyohara, and Y. Shimizu: Implication of muscle alkaline proteinase in the textural degradation of fish meat gel. J. Food Sci., 50, 1351-1355 (1985).
    • (1985) J. Food Sci. , vol.50 , pp. 1351-1355
    • Makinodan, Y.1    Toyohara, H.2    Shimizu, Y.3
  • 20
    • 0025276985 scopus 로고
    • Induction of carp muscle multicatalytic proteinase activities by sodium dodecyl sulfate and heating
    • M. Kinoshita, H. Toyohara, and Y. Shimizu: Induction of carp muscle multicatalytic proteinase activities by sodium dodecyl sulfate and heating. Comp. Biochem. Physiol., 96, 565-569 (1990).
    • (1990) Comp. Biochem. Physiol. , vol.96 , pp. 565-569
    • Kinoshita, M.1    Toyohara, H.2    Shimizu, Y.3
  • 21
    • 85008099481 scopus 로고
    • The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko
    • N. Iso, H. Mizuno, T. Saito, C. Y. Lin, T. Fujita, and E. Nagahisa: The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko. Nippon Suisan Gakkaishi, 51, 485-488 (1985).
    • (1985) Nippon Suisan Gakkaishi , vol.51 , pp. 485-488
    • Iso, N.1    Mizuno, H.2    Saito, T.3    Lin, C.Y.4    Fujita, T.5    Nagahisa, E.6
  • 22
    • 21944457169 scopus 로고    scopus 로고
    • Effect of bovine plasma on heat-induced cross-linking of myosin heavy chains in salt-ground meat from walleye pollack frozen surimi
    • K. Yasunaga, Y. Abe, M. Yamazawa, and K. Arai: Effect of bovine plasma on heat-induced cross-linking of myosin heavy chains in salt-ground meat from walleye pollack frozen surimi. Nippon Suisan Gakkaishi, 63, 739-747 (1997).
    • (1997) Nippon Suisan Gakkaishi , vol.63 , pp. 739-747
    • Yasunaga, K.1    Abe, Y.2    Yamazawa, M.3    Arai, K.4
  • 24
    • 0030968742 scopus 로고    scopus 로고
    • Mackerel cathepsins B and L effects on thermal degradation of surimi
    • S. T. Jiang, B. L. Lee, C. Y. Tsao, and J. J. Lee: Mackerel cathepsins B and L effects on thermal degradation of surimi. J. Food Sci., 62, 310-315 (1997).
    • (1997) J. Food Sci. , vol.62 , pp. 310-315
    • Jiang, S.T.1    Lee, B.L.2    Tsao, C.Y.3    Lee, J.J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.