Suppressing effect of neocarrabiose 4-O-sulfate on thermal and freeze denaturation of myosin subfragment-1 and myofibrils
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s12562-009-0078-0.pdf
Reference19 articles.
1. Arai K, Takahashi H, Saito T (1970) Gyorui kinniku kouseitanpakusitsu ni kansuru kenkyuu—III. Koi kinniku akutomiosin no touketsuchozou ni okeru sorubitohru oyobi sucrose no henseiboushi ni tsuite. (Studies on muscle protein of fish III. Inhibition by sorbitol and sucrose on the denaturation of carp actomyosin during frozen storage). Nippon Suisan Gakkai Shi 36:232–236 (in Japanese)
2. Ooizumi T, Hashimoto A, Ogura J, Arai K (1981) Gyorui kingensen-i no kanetsuhensei ni taisuru tou oyobi touarukohru no hogokouka no teiryouteki kousatsu. (Quantitative aspect for protective effect of sugar and sugar alcohol against heat denaturation of fish myofibrils). Nippon Suisan Gakkai Shi 47:901–908 (in Japanese)
3. Matsumoto I, Ooizumi T, Arai K (1985) Koi kingensen-i tanpakusitsu no reitouhensei ni oyobosu tou no hogokouka. (Protective effect of sugar on freeze-denaturation of carp myofibrillar protein). Nippon Suisan Gakkai Shi 51:833–839 (in Japanese)
4. Matsumoto I, Arai K (1986) Gyorui kingensen-i tanpakusitsu no netsuhensei to reitouhensei ni taisuru tourui no hogokouka no hikaku. (Comparison of protective effects of several sugars on thermal and freeze denaturation of fish myofibrillar protein). Nippon Suisan Gakkai Shi 52:2033–2038 (in Japanese)
5. Noguchi S, Matsumoto JJ (1971) Studies on the control of the denaturation of fish muscle proteins during the frozen storage II. Preventive effect of amino acids and related compounds. Nippon Suisan Gakkai Shi 37:1115–1122
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