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 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1998.tb17898.x
