[3Ma01-10] Fermentation, Enzyme application

10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Ma05] Cross-linked Polymerization and Physical Properties of Chicken Breast Muscle Protein by Oxidoreductase Treatment

*Hiroki Ueshima¹, Koike Honami¹, Tokishima Shinichi¹, Kumazawa Yoshiyuki¹ (1. Tokyo Univ. Pharm. &Life Sci)

Keywords:

Laccase,chicken breast,Actomyosin,gel physical properties,Dityrosine