Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation-Reference-Cited by-同舟云学术

Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation

Published:2007-01 Issue:2 Volume:104 Page:702-708
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hu Yaqin,Morioka Katsuji,Itoh Yoshiaki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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4. L-trans-Epoxy-succinyl-leucylamido (4-guanidino) butane (e-64) and its analogues as inhibitors of cysteine proteinases including cathepsin B, H and L;Barrett;Biochemical Journal,1982

5. Effect of high temperature setting on gelling characteristic of surimi from some tropical fish;Benjakul;International Journal of Food and Science Technology,2004

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