Partial purification and characterization of trypsin-like proteinases in Indian anchovy (Stolephorus spp.)

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 82-89

  Siringan, Patcharin ^a   Raksakulthai, Nongnuch ^b   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Characterization; Indian anchovy (Stolephorus spp.); Partial purification; Trypsin like proteinase

Indexed keywords

AMMONIUM SULFATE; ARGININE; FISH PROTEIN; LEUPEPTIN; SODIUM CHLORIDE; SOYBEAN TRYPSIN INHIBITOR; TOSYLLYSYL CHLOROMETHYL KETONE; TRYPTASE;

ALKALINITY; ANCHOVY; ANIMAL TISSUE; ANION EXCHANGE; ARTICLE; ENZYME ANALYSIS; ENZYME INHIBITION; ENZYME PURIFICATION; ENZYME SUBSTRATE; GEL FILTRATION CHROMATOGRAPHY; HEAT TREATMENT; HIGH TEMPERATURE; HYDROLYSIS; HYDROPHOBICITY; IMMUNOHISTOCHEMISTRY; IMMUNOPRECIPITATION; MOLECULAR INTERACTION; NONHUMAN; PROTEIN HYDROLYSIS; TEMPERATURE DEPENDENCE; TEMPERATURE MEASUREMENT;

ENGRAULIDAE; GLYCINE MAX; STOLEPHORUS; STOLEPHORUS INDICUS;

EID: 33746868316     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.049     Document Type: Article

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