@article{kang_wang_shih_lanier_2004, title={Extracellular production of a functional soy cystatin by Bacillus subtilis}, volume={52}, ISSN={["1520-5118"]}, DOI={10.1021/jf049711x}, abstractNote={A recombinant Bacillus subtilis producing soy cystatin was developed by subcloning with a soy cystatin gene cloned in Escherichia coli. An active form of cystatin against the cysteine protease from Pacific whiting fillets contaminated with Myxosporidia parasite was constitutively expressed and secreted extracelluarly into the medium. Two gene fragments of signal peptides from kerA and sacB were introduced and compared for secretion efficiency of cystatin. The secretion level of active cystatin improved with the signal peptide of kerA when compared to that of sacB. Inhibitor activity was reduced rapidly after peak expression of the target protein at 36 h of fermentation. The addition of 1% glucose, a suppressor of protease, into the medium sustained the increase of the cystatin activity during fermentation. This study introduced a potential new method for fermentation production of cystatin.}, number={16}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Kang, IS and Wang, JJ and Shih, JCH and Lanier, TC}, year={2004}, month={Aug}, pages={5052–5056} }
 @article{kang_lanier_1999, title={Bovine plasma protein functions in surimi gelation compared with cysteine protease inhibitors}, volume={64}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.1999.tb15924.x}, abstractNote={: 
 
The protease inhibitory activity of bovine plasma protein (BPP) and its gel strengthening effect on Pacific whiting surimi were compared with E-64 [L-trans-epoxysuccinylleucylamido (4-guanidio) butane], iodoacetic acid (IAA), and a recombinant soybean cystatin (RSC). In terms of inhibitory activity, as low as 1.2 mM E-64,37.7 mM IAA, or 17.9 mg RSC were equivalent to 1% BPP. To produce the same gel strength as the 1% BPP-treated surimi, 10 times that level of E-64 and RSC were required, while 100 times that level of IAA did not increase the gel stress as effectively. Thus, plasma contributed to enhanced gelation of Pacific whiting surimi by inhibition of fish protease and also by other gel-enhancing factors in the plasma.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Kang, IS and Lanier, TC}, year={1999}, pages={842–846} }