http://scholars.ntou.edu.tw/handle/123456789/10202| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Jiang, S. T. | en_US |
| dc.contributor.author | Hsieh, J. F. | en_US |
| dc.contributor.author | Guo-Jane Tsai | en_US |
| dc.date.accessioned | 2020-11-21T03:27:10Z | - |
| dc.date.available | 2020-11-21T03:27:10Z | - |
| dc.date.issued | 2004-06-02 | - |
| dc.identifier.issn | 0021-8561 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/10202 | - |
| dc.description.abstract | Interactive effects of microbial transglutaminase (MTGase) and recombinant cystatin on the mackerel and hairtail water soluble protein (WSP), salt soluble protein (SSP), and muscle protein (MP) were investigated. According to sodium dodecyl sulfate-polyacrylamide gel electrophoresis and enzymic activity analyses, cross-linking of mackerel and hairtail myosin heavy chain and low molecular mass compounds and formation of epsilon-(gamma-glutamyl)lysine cross-links were observed on samples with MTGase, while the recombinant cystatin could effectively inhibit the cathepsins and subsequently prevent degradation of proteins during setting. The cathepsins and MTGase activities in WSP, SSP, and MP solutions decreased, but the recombinant cystatin activity increased during setting at 45 degreesC. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | AMER CHEMICAL SOC | en_US |
| dc.relation.ispartof | Journal of Agricultural and Food Chemistry | en_US |
| dc.subject | MTGase | en_US |
| dc.subject | recombinant cystatin | en_US |
| dc.subject | cathepsin | en_US |
| dc.subject | fish protein | en_US |
| dc.subject | epsilon-(gamma-glutamyl)lysine | en_US |
| dc.title | Interactive effects of microbial transglutaminase and recombinant cystatin on the mackerel and hairtail muscle protein | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.1021/jf035102y | - |
| dc.identifier.pmid | 15161240 | - |
| dc.identifier.isi | 000221652400067 | - |
| dc.relation.journalvolume | 52 | en_US |
| dc.relation.journalissue | 11 | en_US |
| dc.relation.pages | 3617-3625 | en_US |
| item.openairetype | journal article | - |
| item.fulltext | no fulltext | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.languageiso639-1 | en | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品科學系 | |
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