Gel-forming characteristics of surimi from white croaker under the inhibition of the polymerization and degradation of protein

Journal of Biological Sciences

Volumn 10, Issue 5, 2010, Pages 432-439

  van Phu, Ngo ^a   Morioka, Katsuji ^a   Itoh, Yoshiaki ^a  

^a KOCHI UNIVERSITY   (Japan)

Author keywords

Degradation; Gel forming ability; Myosin heavy chain; Polymerization; White croaker surimi

Indexed keywords

DODECYL SULFATE SODIUM; EDETIC ACID; FISH PROTEIN; LEUPEPTIN; PROTEIN; PROTEINASE; UNCLASSIFIED DRUG; WHITE CROAKER PROTEIN;

ANIMAL TISSUE; ARTICLE; CHEMICAL BOND; CONTROLLED STUDY; ENZYMATIC DEGRADATION; FOOD PROCESSING; GEL; HEATING; HIGH TEMPERATURE PROCEDURES; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PROTEIN DEGRADATION; PROTEIN STRUCTURE; SURIMI; TEMPERATURE;

GENYONEMUS LINEATUS;

EID: 77954793458     PISSN: 17273048     EISSN: 18125719     Source Type: Journal    
DOI: 10.3923/jbs.2010.432.439     Document Type: Article

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