Effects of additives on the thermal gelation of Japanese common squid natural actomyosin期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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Effects of additives on the thermal gelation of Japanese common squid natural actomyosin

Authors:	Eiji?Tsujioka Tsukasa?Ehara Nobuyuki?Kanzawa Satoshi?Noguchi Email author" target="_blank">Takahide?Tsuchiya Email author

Institution:	Department of Chemistry, Faculty of Science and Technology, Sophia University, Chiyoda, Tokyo 102-8554 and;Central Research Institute, Maruha Corporation, Tsukuba, Ibaraki 300-42, Japan

Abstract:

Keywords:	astatin-like squid metalloprotease Japanese common squid microbial transglutaminase myosin heavy chain natural actomyosin thermal gelation
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