High-pressure Effects on Lecithin-added Yellowfin Tuna Actomyosin ATPase Activities
Author:
Affiliation:
1. Department of Food Science and Technology, Tokyo University of Fisheries
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/fishsci1994/61/4/61_4_703/_pdf
Reference7 articles.
1. 1) T. Taguchi and S. Ikeda: Studies on the properties of fish actomyosin III. Lecithin found in the actomyosin from fish muscle. NipponSuisan Gakkaishi, 34, 339-343 (1968).
2. 2) T. Taguchi and S. Ikeda: Studies on the properties of fish actomyosin IV. Effect of lecithin on the ATPase activity of actomyosinfrom fish muscle. Nippon Suisan Gakkaishi, 34, 411-414 (1968).
3. 3) T. Taguchi and S. Ikeda: Studies on the properties of fish actomyosin V. Activation of fish actomyosin ATPase by lecithin. NipponSuisan Gakkaishi, 36, 612-616 (1970).
4. 4) H. S. Olcott, E. G. Richards, J. Van der Veen, and B. F.Medwadowski:Absence oflipid residues in purified myosin. NipponSuisan Gakkaishi, 34, 1112-1113 (1968).
5. 5) S. Y. K. Shenouda and G. M. Pigott: Lipid-protein interaction during aqueousextraction of fish protein: actin-lipid interaction. J. Food Sci., 40 523-532(1975).
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