Purification and biochemical characterization of chymotrypsin from the viscera of Monterey sardine (Sardinops sagax caeruleus)

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 252-259

  Castillo Yáñez, Francisco Javier ^a   Pacheco Aguilar, Ramón ^a   García Carreño, Fernando Luís ^b   de los Ángeles Navarrete Del Toro, María ^b   López, Martha Félix ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b CENTRO DE INVESTIGACIONES BIOLÓGICAS DEL NOROESTE   (Mexico)

Author keywords

Biochemical characterization; Chromatography; Chymotrypsin; Enzyme activity; Monterey sardine; Purification; Viscera

Indexed keywords

AMIDASE; CHYMOTRYPSIN; CHYMOTRYPSIN INHIBITOR; KETONE;

ARTICLE; BIOTECHNOLOGY; CATALYSIS; CHEMICAL ANALYSIS; CHROMATOGRAPHY; ENZYME ACTIVITY; ENZYME PURIFICATION; GEL FILTRATION; ION EXCHANGE CHROMATOGRAPHY; MICHAELIS CONSTANT; MOLECULAR WEIGHT; NONHUMAN; SEPARATION TECHNIQUE; VISCERA;

GLYCINE MAX; SARDINOPS SAGAX;

EID: 33646166957     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.052     Document Type: Article

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