Formation of ε‐(γ‐Glutamyl) Lysine Cross‐Link in Cured Horse Mackerel Meat Induced by Drying

Journal of Food Science

Volumn 58, Issue 5, 1993, Pages 1062-1064

  KUMAZAWA, Y ^a   SEGURO, K ^a   TAKAMURA, M ^a   MOTOKI, M ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

cross linking; dried fish; glutamyl; lysine; mackerel

Indexed keywords

EID: 84893758056     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1993.tb06112.x     Document Type: Article

References (13)

1. Molecular and catalytic properties of transglutaminase
2. High‐pressure liquid chromatographic procedure for the determination of ε‐(γ‐glutamyl)lysine in proteins
3. Biochemical changes in meat of Alaska pollack caused by soaking NaCl solution
4. Biochemical changes in myofibrillar protein of cured Walleye pollack meat induced by dehydration
5. Influence of dehydration temperature on change in myofibrillar protein of cured meat from Walleye pollack
6. A study on the cross‐linking reaction of myosin m ka‐maboko ‘suwari’ gels
7. Cleavage of structural proteins during the assembly of the head bacteriophage T4
8. Poymerization of several proteins by Ca‐inde‐pendent transglutaminase derived from microorganisms
9. Cross‐linking reaction of myosin in the fish paste during setting (suwari)
10. Improved method for identification and determination of ε‐(γ‐glutamyl)lysine cross‐link in protein using proteolytic disgestion and derivatization with phenyl isothiocyanate followed by high‐performance liquid chromatography separation
11. Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with mosin B
12. Modification of transglutaminase assay: use of ammonium sulfate to stop the reaction
13. Determination of ε‐(γ‐glutamyl)lysine crosslink in proteins using phenylisothioeyanate denvatization and high‐pressure liquid chromatographic separation