@article{oai:nagasaki-u.repo.nii.ac.jp:00009282,
 author = {野崎, 征宣 and 市川, 寿 and 田端, 義明},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Aug},
 note = {The effect of amino acids on the gel formation of white croaker myofibrils by heating was investigated. Amino acids were classified into four groups by their effect on the gel formation: (1) amino acids exerting marked increased effect on gel formation such as Cys, (2) those exerting moderate increased effect such as Arg-free base and Trp, (3) those exerting slight effect such as Cit, His and Gly, (4) those exerting no effect such as Na-Asp and Ala. These results suggested that the sulfhydryl groups and hydrophobic bonding of myofibrillar protein participated in gel formation of myofibrils by heating., 長崎大学水産学部研究報告, v.70, pp.13-17; 1991},
 pages = {13--17},
 title = {魚類筋原繊維の加熱ゲル形成に及ぼすアミノ酸の影響},
 volume = {70},
 year = {1991}
}