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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/31005

Title: Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase
Authors: J.-F. Hsieh;G.-J. Tsai;S.-T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: NADPH-sulfite reductase;recombinant cystatin;MTGase;gel property;hairtail surimi
Date: 2002-10
Issue Date: 2012-04-26T06:07:51Z
Publisher: Journal of Food Science
Abstract: Abstract:Effects of nicotinamide dinucleotide phosphate (NADPH)-sulfite reductase, recombinant cystatin, and microbial transglutaminase (MTGase) or their combination on hairtail surimi quality were investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that adding NADPH-sulfite reductase could effectively recover native myosin. Apparent cross-linking of hairtail myosin during the setting process was observed with added MTGase, while myosin degradation on the heating process was substantially retarded with recombinant chicken cystatin. The combined use of NADPH-sulfite reductase, recombinant chicken cystatin, and MTGase exhibited a greater effect on improving hairtail surimi quality.
Relation: 67(8), pp.3152–3158
URI: http://ntour.ntou.edu.tw/handle/987654321/31005
Appears in Collections:[食品科學系] 期刊論文

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