Index Catalog // ScholarsArchive@OSU

Creator:: Kim, Shin-Hee
Abstract:: Bacterial histamine formation in mackerel and albacore was studied by inducing histamine in the muscles under controlled storage conditions. The optimum temperature for histamine formation was 25°C. The highest level of histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored...
Resource Type:: Dissertation
Full Text:: histamine detected was 283 mg/100 g in the 2-day stored mackerel; and 67.1 mg/100 g in the 6-day stored

Creator:: Wu, JuWen
Abstract:: Kinetic properties of the two proteases, causing textural degradation of Pacific whiting (Merluccius productus) during heating, were compared and characterized with the synthetic substrate, Z-Phe-Arg-NMec. Pacific whiting P-I and P-II showed the highest specificity on Z-Phe-Arg-NMec, specific substrate for cathepsin L. The K [subscript m] of preactivated P-I and P-II...
Resource Type:: Masters Thesis

Creator:: Li, Fugen
Abstract:: A partial cystatin cDNA from rainbow trout was generated by reverse transcription polymerase chain reaction with two degenerate primers. The partial cystatin PCR product was 168 bp and used to screen trout liver λgt 11 cDNA library. Four positive clones were isolated and designated as cstl, cst2, cst3 and cst4....
Resource Type:: Masters Thesis
Full Text:: acid sequences of the conserved range in the cystatin family 2. 5'-primer was AA(C/T)GCCCA(A/G)AA(A

Creator:: Nickel, Xianbin F.
Abstract:: Proteinase P-II purified from parasitized Pacific whiting muscle was previously identified to be one form of cathepsin L. It appeared to be present in three isozymatic forms on non-denaturing PAGE gel stained for activity. Its autolytic degradation was observed on SDS-PAGE gel under its optimum condition, 55°C and pH 5.5,...
Resource Type:: Masters Thesis
Full Text:: . APPROVED: _£ v— w ' J "g Major Professor, representing Food Science and Technology ...fr^Kf r

Creator:: Weerasinghe, Vasana C.
Abstract:: Cathepsin B was the most active cysteine proteinase in the Pacific whiting (Merluccius productus) fish fillet, and cathepsin L in surimi when the activities of the most active cysteine proteinases (cathepsin L, B, and H) were compared. Cathepsin L showed maximum activity at 55°C in both fish fillet and surimi,...
Resource Type:: Masters Thesis
Full Text:: tested on the same day. Fresh surimi, 3 g, was incubated in a covered beaker in a 550C water bath for

Creator:: Peters, Margo Y.
Abstract:: Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the softening of surimi gels. Bovine plasma protein (BPP) is the most effective of the food-grade inhibitors used to...
Resource Type:: Masters Thesis
Full Text:: calcium and various concentrations of thrombin 24 3.1 Average breaking strength (g), deformation (cm

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