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- W2313123402 abstract "水産ねり製品のゲル形成に及ぼす疎水性結合の関与を明らかにする目的で，サーマルシフトアッセイを用いて，各種魚肉のアクトミオシン熱変性過程における疎水性構造の形成を調べた。その結果，魚種に関わらず 58°C 付近で疎水性部位の露出が起こること，及び疎水性部位の露出には水素結合やジスルフィド結合などの種々の結合が関与していることが明らかになった。本研究結果は，サーマルシフトアッセイが，水産ねり製品のゲル形成過程における疎水性結合の形成を知るうえで有効な方法であることを初めて示すものである。" @default.
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- W2313123402 date "2014-01-01" @default.
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- W2313123402 title "Studies on the thermal denaturation of fish actomyosin by thermal shift assay" @default.
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