Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai Songkhla 90110 Thailand
Funder
Thailand's Education Hub for Southern Region of ASEAN Countries
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12262/fullpdf
Reference27 articles.
1. Cystatin, a protein inhibitor of cysteine proteinases: Improved purification from egg white, characterization, and detection in chicken serum;Anastasi;Biochemical Journal,1983
2. Gelling characteristics of surimi from yellow stripe trevally (Selaroides leptolepis);Arfat;International Aquatic Research,2012
3. Transglutaminase-mediate setting in bigeye snapper surimi;Benjakul;Food Research International,2003
4. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand;Benjakul;LWT - Food Science and Technology,2004
5. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil);Benjakul;Food Hydrocolloids,2004
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