Art

J-GLOBAL ID：201602261285564610   Reference number：16A1185720

Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

カアマダイ(Branchiostegus japonicus)魚肉の熱誘導筋原線維蛋白質分解とゲル形成能に対する様々なプロテアーゼ阻害剤の影響

Author (4)： Takahashi Kigen (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Minato-ku, Tokyo 108-8477, Japan) ,  Kurose Koichi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Minato-ku, Tokyo 108-8477, Japan) ,  Okazaki Emiko (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Minato-ku, Tokyo 108-8477, Japan) ,  Osako Kazufumi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Minato-ku, Tokyo 108-8477, Japan)
Material： LWT - Food Science and Technology  (LWT Food Sci Technol)
Volume： 68  Page： 717-723  Publication year： May. 2016 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Perciformes ,  *fish meat ,  seafood processing ,  *gel ,  myosin ,  *proteolysis ,  gelation ,  *enzymatic degradation ,  *animal protein ,  enzyme inhibitor ,  serine proteinase ,  trypsin inhibitor ,  peptide bond hydrolase ,  aliphatic amine ,  aliphatic carboxylic acid ,  aminocarboxylic acid ,  diamine ,  nitrogen heterocyclic compound ,  polynuclear aromatic compound ,  aromatic carboxylic acid
Semi thesaurus term： *Branchiostegus japonicus ,  Myosin Heavy Chains ,  *Myofibrillar protein ,  SBTI

Author keywords (4)： Chelator ,  Gel-forming ability ,  Protease ,  Red tilefish

JST classification (4)： Food chemistry,nutritional value  (FJ01020J) ,  Applications of enzymes  (EB09100B) ,  Animal aquatic foods  (FJ13020C) ,  Protein  (FJ09020N)

Substance index (3)： EDTA ,  1,10-Phenanthroline ,  Benzamidine

Terms in the title (6)： 魚肉 ,  誘導 ,  筋原線維蛋白質 ,  分解 ,  ゲル ,  プロテアーゼ阻害剤