Characterization and Application of a Novel Elastase from <i>Streptomyces</i> sp. P-3-Reference-Cited by-同舟云学术

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Characterization and Application of a Novel Elastase from Streptomyces sp. P-3

Published:2020 Issue:6 Volume:26 Page:771-778
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Fujii Taiki¹,Matsuyama Yusuke¹,Hirano Keita¹,Mimura Akinori¹,Hara Keishi¹,Mori Hideo¹,Imura Toshiaki¹

Affiliation:

1. Food Science Research Laboratories, Research and Development Division, Mitsubishi Corporation Life Sciences Limited

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/26/6/26_771/_pdf

Reference26 articles.

1. Abdel-Naeem, H. H. and Mohamed, H. M. (2016). Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Sci., 118, 52-60.

2. Aminlari, M., Shekarforoush, S. S., Gheisari, H. R., and Golestan, L. (2009). Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product. J. Food Sci., 47, 221-226.

3. Bouton, P. E., Harris, P. V., and Shorthose, W. R. (1975). Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction. J. Food Sci., 40, 1122-1126.

4. Busch, W. A., Stromer, M. H., Goll, D. E., and Suzuki, A. (1972). Ca²⁺ -specific removal of Z lines from rabbit skeletal muscle. J. Cell Biol., 52, 367-381.

5. Christensen, L., Ertbjerg, P., Løje, H., Risbo, J., Berg, F. W. V. D., and Christensen, M. (2013). Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times. Meat Sci., 93, 787-795.

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