Influence of endogenous protease on heat-induced gelation properties of pink shrimp Pandalus eous meat

Author:

TAKAHASHI KIGEN,AMEMIYA HIROKAZU,TANAKA MUNEHIKO,KLOMKLAO SAPPASITH,OKAZAKI EMIKO,OSAKO KAZUFUMI

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference16 articles.

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2. 11) Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the forin phenol reagent. J. Biol. Chem. 1951; 193: 265-275.

3. 12) Protease inhibition and detection (Life science biofiles). Sigma-Aldrich, St. Louis. 2009.

4. 13) Jellouli K, Bougatef A, Daassi D, Balti R, Barkia A, Nasri M. New alkaline trypsin from the intestine of grey triggerfish (Balistes capriscus) with high activity at low temperature: purification and characterization. Food Chem. 2009; 116: 644-650.

5. 15) Morrissey TM, Wu WJ, Lin D, An H. Protease inhibitor effects on torsion measurements and autolysis of pacific whiting surimi. J. Food. Sci. 1993; 58: 1050-1054.

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