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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/31001

Title: Interactive Effects of Microbial Transglutaminase and Recombinant Cystatin on the Mackerel and Hairtail Muscle Protein
Authors: Shann-Tzong Jiang;Jung-Feng Hsieh;Guo-Jane Tsai
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: MTGase;recombinant cystatin;cathepsin;fish protein;ε-(γ-glutamyl)lysine
Date: 2004-05-08
Issue Date: 2012-04-26T06:07:48Z
Publisher: Journal of Agricultural and Food Chemistry
Abstract: 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 ε-(γ-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 °C.
Relation: 52(11), pp.3617–3625
URI: http://ntour.ntou.edu.tw/handle/987654321/31001
Appears in Collections:[食品科學系] 期刊論文

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