English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26987/38787
Visitors : 2292559      Online Users : 45
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/987654321/51289

Title: Purified NADPH‐Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated Mackerel Surimi
Authors: Shann‐Tzong Jiang
Ming‐Lang Ho
Sheng‐Ho Jiang
Hsing‐Chen Chen
Contributors: 國立臺灣海洋大學:食品科學系
Date: 1998-09
Issue Date: 2018-11-21T08:08:45Z
Publisher: JOURNAL OF FOOD SCIENCE
Abstract: Abstract: The NADPH‐sulfite reductase from Saccharomyces cerevisiae was purified to electrophoretic homogeneity by ammonium sulfate fractionation, DEAE Sephacel, Sephacryl S‐300 and DEAE Sephadex A‐50 chromatography. Optimal pH was 7.3 and temperature 25°C. It was inhibited by IAA, PCMPS, PMSF, NEM, PCMB, cyanide and most divalent metal ions. For the ozonated mackerel surimi ground with purified reductase, the reactive SH increased from 2.29∞105 to 4.46∞105mole/g and gel strength from 256.7 to 360.5g·cm. According to SDS‐PAGE, the recovery of myosin heavy chain was observed on the ozonated mackerel surimi with addition of NADPH‐sulfite reductase.
Relation: 63(5) pp.777-781
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51289
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML20View/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