Activity of endogenous muscle proteases from 4 australian underutilized fish species as affected by ionic strength, pH, and temperature

Journal of Food Science

Volumn 78, Issue 12, 2013, Pages

  Ahmed, Zeinab ^a   Donkor, Osaana N ^a   Street, Wayne A ^b   Vasiljevic, Todor ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b Geelong Food Co Products Cluster   (Australia)

Author keywords

Calpain like; Cathepsins; Ionic strength; PH; Temperature

Indexed keywords

KATHETOSTOMA GIGANTEUM; MORA MORO; SERIOLELLA POROSA;

CALPAIN; CATHEPSIN; CATHESTATIN B; DRUG DERIVATIVE; EPOXIDE; PEPTIDE HYDROLASE; TYROSINE;

ANIMAL; ARTICLE; AUSTRALIA; CALPAIN-LIKE; CLASSIFICATION; ENZYMOLOGY; FISH; FOOD STORAGE; IONIC STRENGTH; MEAT; METABOLISM; METHODOLOGY; OSMOLARITY; PH; SKELETAL MUSCLE; TEMPERATURE;

CALPAIN-LIKE; CATHEPSINS; IONIC STRENGTH; PH; TEMPERATURE;

ANIMALS; AUSTRALIA; CALPAIN; EPOXY COMPOUNDS; FISHES; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; OSMOLAR CONCENTRATION; PEPTIDE HYDROLASES; TEMPERATURE; TYROSINE;

EID: 84890200821     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12303     Document Type: Article

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