Freeze Denaturation of Carp Myosin Subfragment-1 as Compared with Thermal Denaturation-Reference-Cited by-同舟云学术

Freeze Denaturation of Carp Myosin Subfragment-1 as Compared with Thermal Denaturation

Published:1999 Issue:3 Volume:65 Page:455-458
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Azuma Yumiko¹,Konno Kunihiko¹

Affiliation:

1. Laboratory of Food Biochemistry, Faculty of Fisheries, Hokkaido University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/65/3/65_3_455/_pdf

Reference10 articles.

1. 1) N. Katoh, H. Nozaki, K. Komatsu, and K. Aral: A new method for evaluation of the quality of frozen surimi from Alaska pollack. Relationship between myofibrillar ATPase activity and Kamaboko forming ability of frozen surimi. Nippon Suisan Gakkaishi, 45, 1027-1032 (1979).

2. 2) M. Hamai and K. Konno: Structural stability of fish myosin subfragment-1. Comp. Biochem. Physiol., 95B, 225-259 (1990).

3. 3) Y. Azuma and K. Konno: Freeze denaturation of carp myofibrils compared with thermal denaturation. Fisheries Sci., 64, 287-290 (1998).

4. 4) K. Konno, S. Kato, and M. Eko: Rapid method for isolation of myosin subfragment-1 from carp myofibrils. Nippon Suisan Gakkaishi, 56, 1885-1890 (1990).

5. 5) Y. Yamamoto, T. Ikariya, K. Konno, and K. Arai: Turbidity increase of myosin subfragment-1 from carp and rabbit induced by heat-treatment. Nippon Suisan Gakkaishi, 55, 727-732 (1989).

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