The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles-Reference-Cited by-同舟云学术

The Combined Effect of Transglutaminase and Protease Inhibitors on the Thermal Gelation of Actomyosin Sol from Carp and Salmon Muscles

Published:1999 Issue:4 Volume:65 Page:606-612
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Ni Shaowei¹,Nozawa Hisanori¹,Seki Nobuo¹

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/fishsci1994/65/4/65_4_606/_pdf

Reference30 articles.

1. 1) S. Ni, H. Nozawa, and N. Seki: Effect of microbial transglutaminase on thermal gelation of carp actomyosin sol. Fisheries Sci., 64, 434-438 (1998).

2. 2) J. Wan, I. Kimura, M. Satake, and N. Seki: Causes of inferior gelforming ability of salmon surimi paste. Fisheries Sci., 61, 711-715 (1995).

3. 3) J. Wan, I. Kimura, and N. Seki: Inhibitory factors of transglutaminase in salted salmon meat paste. Fisheries Sci., 61, 968-972 (1995).

4. 4) N. Seki, H. Uno, N. H. Lee, I. Kimura, K. Toyota, T. Fujita, and K. Arai: Transglutaminase activity in Alaska pollack muscle and surimi, and its reaction with myosin B. Nippon Suisan Gakkaishi, 56, 125-132 (1990).

5. 5) I. Kimura, M. Sugimoto, K. Toyota, N. Seki, K. Arai, and T. Fujita: A study on the cross-linking reaction of myosin in kamaboko suwari gels. Nippon Suisan Gakkaishi, 57, 1389-1396 (1991).

Cited by 18 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. Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking;Food Research International;2022-06

2. Modori reaction in blue grenadier and Alaska pollock frozen surimi and myosin degradation behavior upon addition of protease inhibitors;CyTA - Journal of Food;2020-01-01

3. Quality improvement of thermally induced surimi gels by extensive washing for dressed white croaker to remove contamination by body surface mucus proteases;Fisheries Science;2019-07-05

4. The effects of endogenous proteases within abdominal muscle parts on the rheological properties of thermally induced gels from white croaker (Pennahia argentata);Food Chemistry;2018-12

5. Evaluation of the quality of frozen surimi using suwari reaction speed and activation energy;CyTA - Journal of Food;2018-01