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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46541

Title: Purification and Characterization of Escherichia coli Sulfite Reductase and its Application in Surimi Processing
Authors: L.‐J. Yin
H.‐Y. Lin
S.‐T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: characterization
sulfite reductase
Escherichia coli
mackerel
purification
Date: 2002
Issue Date: 2018-05-23T02:49:25Z
Abstract: Abstract: The NADPH‐sulfite reductase from Escherichia coli was purified to electrophoretic homogeneity by ammonium sulfate fractionation, and DEAE Sephacel and Sephacryl S‐300 HR chromatography. The recovery and molecular weight were 31.7% and 119000, while the optimal pH and temperature for the activity were 7.7 and 25°C, respectively. It was strongly inhibited by PCMB, KCN, Hg2+, Fe2+, Fe3+, Ca2+, Co2+, and Cu2+, moderately by NEM, PMSF, IAA, Cd2+, Zn2+, Mn2+, and Ba2+. Addition of purified reductase significantly increased the reactive SH and gel strength of surimi prepared from frozen mackerel. The data suggest the high potential of microbial NADPH‐sulfite reductase in surimi processing using frozen fish or denatured muscle proteins as raw materials.
Relation: 67(9) pp.3329-3334
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46541
Appears in Collections:[食品科學系] 期刊論文

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