ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb10620.x
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