A NaCl-stable serine proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 573-579

  Sinsuwan, Sornchai ^a   Rodtong, Sureelak ^a   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Fish sauce; NaCl stable proteinase; Serine proteinase; Subtilisin like proteinase; Virgibacillus sp.

Indexed keywords

BENZYLSULFONYL FLUORIDE; CALCIUM ION; HYDROXYAPATITE; MAGNESIUM ION; SERINE PROTEINASE; SODIUM CHLORIDE; STRONTIUM; SUBTILISIN;

AMINO TERMINAL SEQUENCE; ANCHOVY; ARTICLE; BACILLUS; CATALYSIS; CHROMATOGRAPHY; CONTROLLED STUDY; ELECTROSPRAY MASS SPECTROMETRY; ENZYME ACTIVITY; ENZYME PURIFICATION; FISH; LIQUID CHROMATOGRAPHY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; TANDEM MASS SPECTROMETRY; THAI FISH SAUCE; VIRGIBACILLUS;

ENGRAULIDAE; VIRGIBACILLUS;

EID: 70350564801     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.064     Document Type: Article

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