Sensitivity of catheptic enzymes in radurized chicken meat

Journal of Food Science and Technology

Volumn 39, Issue 1, 2002, Pages 72-73

  Jamdar, S N ^a   Harikumar, P ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Cathepsins; Chicken; Gamma radiation; Muscle proteases

Indexed keywords

FOOD PRESERVATION; GAMMA RAYS; MEATS; MUSCLE; PH EFFECTS; SENSITIVITY ANALYSIS;

CATHEPTIC ENZYMES;

ENZYMES;

EID: 0036228922     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

1. Mechanisms for controlling enzymatic reactions in foods
2. Purification and some physicochemical and enzymatic properties of a calcium ion activated neutral proteinase from rabbit skeletal muscle
3. Lysosomal enzymes
4. 2 in dilute aqueous solution
5. Three dimensional structures of the cysteine proteases cathepsins K and S deduced by knowledge based modelling and active site characteristics
6. A method for the evaluation of latency of lysosomal enzymes in chicken skeletal muscle
7. Alterations in liver lysosomes induced by whole body x-irradiation of rats
8. Vitamin A-deficiency and its effects on the lysosomal enzymes of fish
9. Postmortem changes in fish
10. Rat liver thiol proteinases: Cathepsin B, Cathepsin H and Cathepsin L
11. Activity of lysosomal cysteine proteinase during differentiation of rat skeletal muscle
12. Radiation induced damage of cysteine residues in dihydroorotate dehydrogenase in dilute aqueous solution
13. Wholesomeness of irradiated foods