Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Hsing-Chen Chen"'
Autor:
Hsing-Chen Chen, 陳星辰
103
When people speak, they do not always use a word as a unit. They usually use several words as a pronunciation unit. When people read a paragraph, there will be pauses for the clarity of meaning or for the need of breath. Our research is to f
When people speak, they do not always use a word as a unit. They usually use several words as a pronunciation unit. When people read a paragraph, there will be pauses for the clarity of meaning or for the need of breath. Our research is to f
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/81270444929911027110
Publikováno v:
Journal of Food Science. 63:652-655
Washing with alkaline phosphate or bicarbonate buffers (>pH 8.0) did not remove the pigments from minced mackerel. Thirty min ozonation in citrate buffer (pH 3.0) increased the whiteness (51.7 to 60.1) and L value (53.9 to 62.6), and decreased myoglo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8e408d3197da427584fe9dfb739ee44
https://doi.org/10.1111/j.1365-2621.1998.tb15805.x
https://doi.org/10.1111/j.1365-2621.1998.tb15805.x
Publikováno v:
Fisheries Science. 69:849-855
The cuticle structure of squid Illex argentinus pen was investigated by enzymatic hydrolysis, amino acid analysis, scanning electron micrography observation and electrophoresis of proteins in each enzyme(s)-treated squid pen. It is suggested that a t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efae9afbc3c99048b76200bf0cd03178
https://doi.org/10.1046/j.1444-2906.2003.00697.x
https://doi.org/10.1046/j.1444-2906.2003.00697.x
Publikováno v:
Fisheries Science. 68:170-177
The effects of the deacetylation degree (DD) and preparation methods for chitosan on antimicrobial activity were evaluated. Chemically prepared chitin (CH-chitin) and microbiologically prepared chitin (MO-chitin) were obtained from shrimp shells. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5e9d4c8a3f35837b82e95dd9acc9f88
https://doi.org/10.1046/j.1444-2906.2002.00404.x
https://doi.org/10.1046/j.1444-2906.2002.00404.x
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 64:965-971
To investigate the effect of dietary chitosan on lipid metabolism, male SD (Sprague-Dawley) rats were fed a cholesterol-enriched diet containing 5% cellulose (CE), 5% chitosan (CCS; high viscosity), or 5% chitosan (FCS; low viscosity) for 4 weeks. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eca0c00f59554c303811d4b615c580b9
https://doi.org/10.1271/bbb.64.965
https://doi.org/10.1271/bbb.64.965
Publikováno v:
Journal of Food Science. 63:777-781
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. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc265a70d6a5d5b73b21c1c4a8f5cab0
https://doi.org/10.1111/j.1365-2621.1998.tb17898.x
https://doi.org/10.1111/j.1365-2621.1998.tb17898.x
Publikováno v:
Enzyme and Microbial Technology. 21:472-478
The gene encoding a chitinase from Aeromonas caviae was cloned by PCR techniques. Its recombinant gene expression was performed using pET20b(+) in Escherichia coli BL21 (DE3). The recombinant chitinase with the extra 33 and 13 amino acids in its N- a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be7b1fe53d6a9178771b046901daab17
https://doi.org/10.1016/s0141-0229(96)00249-9
https://doi.org/10.1016/s0141-0229(96)00249-9
Publikováno v:
Enzyme and Microbial Technology. 20:191-197
Cellulomonas flavigena NTOU 1 could grow well and show higher chitinase activity in the modified salts-pectin broth additionally containing 1% (w/v) shrimp shell powder and 0.5% yeast extract. When crude enzyme solution was concentrated and purified
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::183a9626f57fc0f88ce344c8aac2a8be
https://doi.org/10.1016/s0141-0229(96)00111-1
https://doi.org/10.1016/s0141-0229(96)00111-1
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:769-773
Cathepsins B and L and cathepsin L-like proteinase degraded myosin heavy chain of actomyosin (AM) into several fragments with molecular masses (MW) of 154, 146, 138, 67, and 36 kDa; 164 and 155 kDa; and 135, 128, and 69 kDa, respectively. In the pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50e98aad0c87cfc3b91397b0b413cf91
https://doi.org/10.1021/jf950250c
https://doi.org/10.1021/jf950250c
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:774-778
Proteolytic kinetics of cathepsins B, L, L-like, and X (a novel cysteine proteinase) from mackerel dorsal muscle were determined using methylcoumarylamide peptides as substrates. From a comparison of Km and Kcat/Km of these proteinases, cathepsin X s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90c19bfd505f461f73ca343ac58eb7b1
https://doi.org/10.1021/jf9502515
https://doi.org/10.1021/jf9502515