THERMAL INACTIVATION PARAMETERS FOR ALKALINE PROTEINASES FROM NORTH-SEA COD (GADUS-MORHUA) AND BOVINE ALPHA-CHYMOTRYPSIN

被引：17

作者：

AMIZA, MA ^{[1
]}

APENTEN, RKO ^{[1
]}

机构：

[1] UNIV LEEDS, DEPT FOOD SCI, LEEDS LS2 9JT, W YORKSHIRE, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 66卷 / 03期

关键词：

ALKALINE PROTEINASES; NORTH SEA COD; GADUS MORHUA; BOVINE-ALPHA-CHYMOTRYPSIN; HEAT INACTIVATION; ENTHALPY;

D O I：

10.1002/jsfa.2740660317

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The heat inactivation of a mixture of alkaline proteinases from North Sea cod (Gadus morhua) viscera and bovine alpha-chymotrypsin were compared at 40-60 degrees C, pH 8.0. Fish digestive proteinases were at least 10-fold less heat resistant than chymotrypsin mainly as a result of a lower apparent activation enthalpy (Delta H-#) for the thermoinactivation of the former proteinases.

引用

页码：389 / 391

页数：3

共 6 条

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[2] STRUCTURAL AND KINETIC-PROPERTIES OF CHYMOTRYPSIN FROM ATLANTIC COD (GADUS-MORHUA) - COMPARISON WITH BOVINE CHYMOTRYPSIN
ASGEIRSSON, B
BJARNASON, JB
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[3] Bjarnason J. B., 1993, Genetic Engineer & Biotechnologist, V13, P31
[4] Haard N. F., 1992, Journal of Aquatic Food Product Technology, V1, P17, DOI 10.1300/J030v01n01_05
[5] A TEST FOR THE 2-STAGE THERMOINACTIVATION MODEL FOR CHYMOTRYPSIN
OWUSU, RK
BERTHALON, N
[J]. FOOD CHEMISTRY, 1993, 48 (03) : 231 - 235
[6] SIMPSON BK, 1987, FOOD BIOTECHNOL, P495

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