Structural properties of trypsin from cold-adapted fish, arabesque greenling (Pleurogrammus azonus)

European Food Research and Technology

Volumn 232, Issue 3, 2011, Pages 381-388

  Kanno, Gaku ^a   Kishimura, Hideki ^a   Ando, Seiichi ^b   Klomklao, Sappasith ^c   Nalinanon, Sitthipong ^d   Benjakul, Soottawat ^d   Chun, Byung Soo ^e   Saeki, Hiroki ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c THAKSIN UNIVERSITY   (Thailand)

^d PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^e Pukyong National University   (South Korea)

Author keywords

Arabesque greenling; Cold adaptation; Pleurogrammus azonus; Primary structure; Pyloric caecum; Thermostability; Trypsin

Indexed keywords

AMINO ACIDS; ANTIGEN-ANTIBODY REACTIONS; CALCIUM; HYDROPHOBICITY; ION EXCHANGE; MAMMALS; STABILITY; STRUCTURAL PROPERTIES; TROPICS;

ARABESQUE GREENLING; COLD-ADAPTATION; PLEUROGRAMMUS AZONUS; PRIMARY STRUCTURES; PYLORIC CAECUM; THERMOSTABILITY; TRYPSIN;

FISH;

BOVINAE; PLEUROGRAMMUS AZONUS;

EID: 79952004990     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1404-6     Document Type: Article

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