Cysteine protease (Capparin) from capsules of caper (Capparis spinosa)

Food Technology and Biotechnology

Volumn 46, Issue 3, 2008, Pages 286-291

  Demir, Yasar ^a   Güngör, Azize Alayli ^b   Duran, Elif Duygu ^a   Demir, Nazan ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

^b Refik Saydam Hygiene Center   (Turkey)

Author keywords

Caper (Capparis spinosa); Food production; Protease

Indexed keywords

AMMONIUM SULPHATE; ANTI-INFLAMMATORIES; CAPPARIS SPINOSA; FOOD PRODUCTION; GEL-FILTRATION CHROMATOGRAPHY; INDUSTRIAL PRODUCTION; OPTIMUM TEMPERATURE; PROTEASE;

AMINO ACIDS; ENZYMES; GEL PERMEATION CHROMATOGRAPHY; INDUSTRIAL APPLICATIONS; ION EXCHANGE; LEATHER; MEATS;

PURIFICATION;

CAPPARIS; CAPPARIS SPINOSA;

EID: 51349143196     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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