Suppression of proteolysis of North Pacific krill Euphausia pacifica meat during protein recovery process to improve the thermal gel-forming ability of the recovered protein by using protease inhibitors
Author:
Affiliation:
1. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/84/2/84_17-00051/_pdf
Reference17 articles.
1. 5) Ooizumi T, Nakamura M, Hashimoto A, Arai K. Thermal denaturation of myofibrillar protein of Antarctic krill and protective effect of sugar. Nippon Suisan Gakkaishi 1983; 49: 967-974 (in Japanese with English abstract).
2. 6) Amano K, Takahashi K, Okazaki E, Osako K. North Pacific krill Euphausia pacifica protein recovered by salt water treatment and its thermal gel forming ability. Nippon Suisan Gakkaishi 2017; 83: 207-214 (in Japanese with English abstract).
3. 7) Sun LC, Kaneko K, Okazaki E, Cao MJ, Ohwaki H, Weng WY, Osako K. Comparative study of proteins recovered from North Pacific krill Euphausia pacifica by acidic and alkaline treatment during isoelectric solubilization/precipitation. Fish. Sci. 2013; 79: 537-546.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein;Food Science and Technology Research;2022
2. Study on value-added utilization of underused aquatic products by controlling proteolysis;NIPPON SUISAN GAKKAISHI;2019-07-15
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