The Pepsin Digestibility of Thermal Gel Products Made from White Croaker (Pennahia argentata) Muscle in Associating with Myosin Polymerization Levels
Author:
Affiliation:
1. Fish Protein Laboratory, Research and Development Center; Suzuhiro Kamaboko Honten Co., Ltd; Odawara Kanagawa 250-0862 Japan
2. School of Marine Biosciences; Kitasato Univ., Minami; Sagamihara Kanagawa 252-0373 Japan
Publisher
Wiley
Subject
Food Science
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4. Transglutaminases;Folk;Ann Rev Biochem,1980
5. Rheological properties of fast skeletal myosin rod and light meromyosin from walleye pollack and white croaker: contribution of myosin fragments to thermal gel formation;Fukushima;J Agric Food Chem,2005
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