Purification and characterization of cathepsin L-like enzyme from the muscle of anchovy, Engraulis japonica

Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology

Volumn 118, Issue 3, 1997, Pages 523-529

  Heu, M S ^a   Kim, H R ^b   Cho, D M ^c   Godber, J S ^d   Pyeun, J H ^e  

^a Gyeongsang National University   (South Korea)

^b Chonnam National University   (South Korea)

^c Department of Food and Nutrition   (South Korea)

^d LOUISIANA STATE UNIVERSITY   (United States)

^e Pukyong National University   (South Korea)

Author keywords

Anchovy; Anchovy sauce; Cathepsin L; Engraulis japonica; Enzyme purification; Fish fermentation; Kinetics

Indexed keywords

CATHEPSIN L; PROTEINASE;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; ENZYME ISOLATION; ENZYME KINETICS; ENZYME PURIFICATION; FERMENTATION; FISH; MUSCLE TISSUE; NONHUMAN; PRIORITY JOURNAL; PROTEIN DEGRADATION;

EID: 0031418662     PISSN: 03050491     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0305-0491(97)00181-8     Document Type: Article

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