Diffusion of active proteins into fish meat to minimize proteolytic degradation

Agriculture & Biology

• cystatins 86%
• fish meat 83%
• macroglobulins 54%
• trypsin inhibitors 45%
• proteinase inhibitors 44%
• muscle fibers 41%
• myocytes 41%
• aqueous solutions 40%
• degradation 37%
• meat 32%
• fluorescence recovery after photobleaching 31%
• proteinases 31%
• halibut 30%
• soybeans 30%
• food grades 25%
• myotubes 24%
• isothiocyanates 24%
• confocal laser scanning microscopy 24%
• fish 23%
• fluorescein 23%
• diffusivity 22%
• proteins 21%
• cooking 19%
• cell membranes 17%
• muscles 13%
• molecular weight 12%
• cells 6%

Medicine & Life Sciences

• Fish Proteins 100%
• Cystatins 92%
• Meat 67%
• Trypsin Inhibitors 57%
• Macroglobulins 54%
• Soybeans 50%
• Protease Inhibitors 42%
• Muscle Cells 38%
• Fishes 38%
• Muscles 37%
• Peptide Hydrolases 34%
• Flounder 30%
• Fluorescence Recovery After Photobleaching 29%
• Sarcolemma 26%
• isothiocyanic acid 25%
• Cooking 25%
• Skeletal Muscle Fibers 23%
• Fluorescein 21%
• Confocal Microscopy 19%
• Molecular Weight 17%
• Cell Membrane 15%
• Observation 14%
• Food 14%
• Proteins 7%

Chemistry

• Trypsin Inhibitor 49%
• Protease Inhibitor 48%
• Fiber 39%
• Diffusion 38%
• Fluorescence Recovery After Photobleaching 29%
• Fluorescein Isothiocyanate 25%
• Protein 25%
• Confocal Laser Scanning Microscopy 24%
• Aqueous Solution 21%
• Diffusion Coefficient 17%
• Time 14%
• Weight 11%