Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating-Reference-Cited by-同舟云学术

Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating

Published:1999 Issue:2 Volume:65 Page:304-309
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Runglerdkriangkrai Jiraporn¹,Itoh Yoshiaki¹,Kishi Akira¹,Obatake Atsushi¹

Affiliation:

1. Department of Aquaculture, Faculty of Agriculture, Kochi University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/65/2/65_2_304/_pdf

Reference29 articles.

1. 1) A. M. Pearson, and R. B. Young: Muscle and Meat Biochemistry, Academic Press, Inc., San Diego, 1989, pp. 431-433.

2. 2) K. Iwata, K. Kanna, and M. Okada: Kamaboko formation of mackerel and red sea bream myosin. Nippon Suisan Gakkaishi, 43, 237 (1977).

3. 3) F. Nishioka, R. Machida, and Y. Shimizu: Kamaboko-forming ability of dolphinfish myosin. Nippon Suisan Gakkaishi, 49, 1233-1238 (1983).

4. 4) Y. Shimizu, F. Nishioka, R. Machida, and C. M. Shiue: Gelation characteristics of salt-added myosin sol. Nippon Suisan Gakkaishi, 49, 1239-1243 (1983).

5. 5) K. Samejima, H. Yamauchi, A. Asghar, and T. Yasui: Role of myosin heavy chains from rabbit skeletal muscle in the heat-induced gelation mechanism. Agri. Biol. Chem., 48, 2225-2232 (1984).

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