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Food science and biotechnology, v.25 no.6, 2016년, pp.1529 - 1535
Zhao, Chen-Chen (School of Food Science and Technology, Dalian Polytechnic University) , Yang, Yang (School of Food Science and Technology, Dalian Polytechnic University) , Wu, Hai-Tao (School of Food Science and Technology, Dalian Polytechnic University) , Zhu, Zhi-Mo (School of Food Science and Technology, Dalian Polytechnic University) , Tang, Yue (School of Food Science and Technology, Dalian Polytechnic University) , Yu, Cui-Ping (School of Food Science and Technology, Dalian Polytechnic University) , Sun, Na (School of Food Science and Technology, Dalian Polytechnic University) , Lv, Qiang (School of Food Science and Technology, Dalian Polytechnic University) , Han, Jia-Run (School of Food Science and Technology, Dalian Polytechnic University) , Li, Ao-Ting (School of Food Science and Technology, Dalian Polytechnic University) , Yan, Jia-Nan (School of Food Science and Technology, Dalian Polytechnic University) , Cha, Yue (School of Food Science and Technology, Dalian Polytechnic University)
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The proteolysis in muscle tissues of sea cucumber Stichopus japonicus (sjMTs) was characterized. The proteins from sjMTs were primarily myosin heavy chains (MHCs), paramyosin (Pm), and actin (Ac) having a molecular mass of approximately 200, 98, and 42 kDa, respectively. Based on SDS-PAGE analysis a...
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