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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46551

Title: Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coli
Authors: J. Wu
C.‐Y. Li
M.‐L. Ho
S.‐T. Jiang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: mackerel
NADPH‐sulfite reductase
Escherichia coli
Date: 2000
Issue Date: 2018-05-23T05:39:32Z
Publisher: Journal of Food Science
Abstract: Abstract: The application of NADPH‐sulfite reductase, produced from Escherichia coli, on mackerel surimi was investigated. The activity of this reductase was very stable. There was about 70%, 80%, and 90% activity left even after 8–wk storage at 25 °C and 12–wk storage at 4 or ‐30 °C, respectively. Increase in mackerel‐surimi gel properties containing reductase was consistent with the amounts of reactive sulfhydryl groups detected. SDS‐PAGE indicated that NADPH‐sulfite reductase could reconstitute myosin heavy‐chain and increase soluble actomyosin. From the data obtained, E. coli NADPH‐sulfite reductase effectively improved the gel properties of mackerel surimi.
Relation: 65(8) pp.1400-1403
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46551
Appears in Collections:[食品科學系] 期刊論文

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