English  |  正體中文  |  简体中文  |  Items with full text/Total items : 27273/39116
Visitors : 2440712      Online Users : 40
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

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
surimi
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

Files in This Item:

File Description SizeFormat
index.html0KbHTML41View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback