Journal of food science, 1994-03, Vol.59 (2), p.277-281
1994
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Details
- Autor(en) / Beteiligte
- Titel
- Assay systems and characterization of Pacific whiting (Merluccius productus) protease
- Ist Teil von
- Journal of food science, 1994-03, Vol.59 (2), p.277-281
- Ort / Verlag
- Oxford, UK: Blackwell Publishing Ltd
- Erscheinungsjahr
- 1994
- Quelle
- Wiley-Blackwell Journals
- Beschreibungen/Notizen
- Commonly used protease assays and substrates were compared for sensitivity and simplicity in analyzing proteolytic activity in Pacific whiting causing gel weakening of surimi during heat-setting. Assay based on detection of trichloroacetic acid (TCA)-soluble products, using azo-casein as substrate, showed highest sensitivity. By that assay, optimal pH of the protease was 5.5, and optimal temperature, 55 degrees C. The validity of the assay for measuring activity was confirmed by pH profiles of residual proteolytic and autolytic activities of uncooked surimi. These analyses showed pH profiles similar to those of fish juice with a pH optimum of 5.5
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0022-1147eISSN: 1750-3841DOI: 10.1111/j.1365-2621.1994.tb06947.xTitel-ID: cdi_proquest_miscellaneous_16991838
- Format
- –
- Schlagworte
- ACTIVIDAD ENZIMATICA, ACTIVITE ENZYMATIQUE, ANTIMETABOLITE, ANTIMETABOLITOS, Biological and medical sciences, COLLOIDE, COLOIDES, DETERIORATION, DETERIORO, enzyme assay, Enzymes, fish, Fish and seafood industries, Food industries, Food science, Fundamental and applied biological sciences. Psychology, INHIBIDORES DE ENZIMAS, INHIBITEUR D'ENZYME, inhibitors, Marine, MERLUCCIUS, Merluccius productus, METHODE D'ESSAI, METODOS DE ENSAYO, PRODUCTOS DERIVADOS DEL PESCADO, PRODUIT A BASE DE POISSON, PROTEASAS, PROTEASE, Proteins, Seafood, TECHNOLOGIE ALIMENTAIRE, TECNOLOGIA DE LOS ALIMENTOS, whiting