Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study

Journal of Food Science and Technology

Volumn 52, Issue 6, 2015, Pages 3494-3503

  Asaduzzaman, A K M ^a   Chun, Byung Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Digestive enzymes; Enzyme activity; Mackerel muscle; pH stability; Temperature stability

Indexed keywords

ALKALINITY; AMYLASES; CARBON; CARBON DIOXIDE; ENZYME ACTIVITY; ENZYMES; HEXANE; MUSCLE; ORGANIC SOLVENTS; PH EFFECTS; PROTEINS; STABILITY; SUPERCRITICAL FLUID EXTRACTION;

ACTIVITY MEASUREMENTS; COMPARATIVE STUDIES; DIGESTIVE ENZYMES; ENVIRONMENTAL-FRIENDLY; OPTIMUM TEMPERATURE; PH STABILITY; SUPERCRITICAL CARBON DIOXIDES; TEMPERATURE STABILITY;

EXTRACTION;

SCOMBER JAPONICUS;

EID: 84929956598     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1408-5     Document Type: Article

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