Art

J-GLOBAL ID：200902129625891803   Reference number：00A0796295

Distribution of cathepsins in red and white muscles among fish species.

魚種間の魚肉血合肉および普通肉におけるカテプシン群の分布

Author (3)： AOKI T (Mie Univ., Mie, JPN) ,  YAMASHITA T (Mie Univ., Mie, JPN) ,  UENO R (Mie Univ., Mie, JPN)
Material： Fisheries Science  (FS)
Volume： 66  Issue： 4  Page： 776-782  Publication year： Aug. 2000 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cathepsin ,...

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JST classification (2)： Fishes  (FH02020K) ,  Enzyme in general  (EB09010D)

Reference (20)：

• 1. Barrett AJ, Kirschke H. Cathepsin B, cathepsin H, and cathepsin L. Meth. Enzymol. 1981; 80: 535-561.
• 2. Eino MF, Stanley DW. Catheptic activity, textural properties and surface ultrastructure of post-mortem beef muscle. J. Food Sci. 1973; 38: 45-50.
• 3. Yamashita M, Konagaya S. Hydrolytic action of salmon cathepsins B and L to muscle structural proteins in respect of muscle softening. Nippon Suisan Gakkaishi 1991; 57: 1917-1922.
• 4. Kolodziejska I, Sikorski ZE. Muscle cathepsins of marine fish and invertebrates. Pol. J. Food Nutr. Sci. 1995; 45: 3-10.
• 5. Penny IF. The enzymology of conditioning. In: Lawrie R (ed.). Developments in Meat Science-1. Applied Science Publishers, London, 1980; 115-143.

Terms in the title (6)： 魚 ,  魚肉 ,  血合肉 ,  肉 ,  カテプシン ,  分布