Pineapple fruit bromelain affinity to different protein substrates

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 631-635

  Corzo, Carlos A ^b   Waliszewski, Krzysztof N ^a   Welti Chanes, Jorge ^c  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b Universidad Juarez de Tabasco   (Mexico)

^c SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Fruit bromelain; Pineapple juice; Protease activity measurement; Substrates

Indexed keywords

ACIDIC PH; AZOALBUMIN; AZOCASEIN; BROMELAIN; DIFFERENT SUBSTRATES; HAEMOGLOBINS; OPTIMUM ACTIVITY; OPTIMUM PH; PINEAPPLE FRUIT; PINEAPPLE JUICE; PROTEASE ACTIVITIES; PROTEIN SUBSTRATE; PROTEOLYTIC ACTIVITIES; SODIUM CASEINATE; TEMPERATURE CONDITIONS;

CASEIN; FRUIT JUICES; PROTEOLYSIS; SODIUM; SUBSTRATES;

FRUITS;

ALBUMIN; AZOALBUMIN; AZOCASEIN; BROMELAIN; CASEIN; HEMOGLOBIN; PROTEIN; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; BINDING AFFINITY; HYDROLYSIS; NONHUMAN; PH; PINEAPPLE; PROTEIN DEGRADATION; TEMPERATURE DEPENDENCE;

ANANAS COMOSUS;

EID: 84858340203     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.119     Document Type: Article

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