Temperature Effect on Pink Shrimp (<i>Pandalus eous</i>) Protein Adsorption onto a Stainless Steel Surface-Reference-Cited by-同舟云学术

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Temperature Effect on Pink Shrimp (Pandalus eous) Protein Adsorption onto a Stainless Steel Surface

Published:2015 Issue:3 Volume:21 Page:341-345
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Hagiwara Tomoaki¹,Suzuki Madoka¹,Hasegawa Yuki¹,Isago Saki¹,Watanabe Hisahiko¹,Sakiyama Takaharu¹

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/21/3/21_341/_pdf

Reference15 articles.

1. Allain, A-F., Paquin, P., and Subirade, M. (1999). Relationships between conformation of β-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy. Int. J. Biol. Macromol., 26, 337-344.

2. Carbonaro, M., Maselli, P., Dore, P., and Nucara, A. (2008). Application of Fourier transform infrared spectroscopy to legume seed flour analysis. Food Chem., 108, 361-368.

3. Itoh, H., Nagata, A., Toyomasu, T., Sakiyama, T., Nagai, T., Saeki, T., and Nakanishi, K. (1995). Adsorption of β-lactoglobulin onto the surface of stainless steel particles. Biosci. Biotechnol. Biochem., 59, 1648-1651.

4. Kato, A. and Takagi, T. (1988). Formation of intermolecular β-sheet structure during heat denaturation of ovalbumin. J. Agric. Food Chem., 36, 1156-1159.

5. Lehrer, S. B., Helbling, A., and Daul, C. B. (1992). Seafood allergy: prevalence and treatment. J. Food Safety, 13, 61-76.

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