THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINS
- 1 February 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (2) , 299-302
- https://doi.org/10.1111/j.1365-2621.1973.tb01410.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Lysosomal cathepsins of chicken skeletal muscle: distribution and propertiesJournal of Agricultural and Food Chemistry, 1971
- Autolytic activity in aqueous extracts of chicken skeletal muscleJournal of Agricultural and Food Chemistry, 1970
- Hydrolytic Enzymes in Bovine Skeletal Muscle. 3. Activity of Some Catheptic EnzymesJournal of Food Science, 1969
- Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to FlavorJournal of Food Science, 1968
- Separation of cathepsins A and D of skeletal muscleArchives of Biochemistry and Biophysics, 1966
- Physicochemical Properties and Partial Purification of Porcine Muscle CathepsinJournal of Agricultural and Food Chemistry, 1966
- The isolation and properties of a proteolytic enzyme, cathepsin D, from bovine spleenBiochemical Journal, 1960
- Enzymes in Beef Muscle, Over-All Assay and Partial Purification Procedures for Proteolytic Enzymes in Beef MuscleJournal of Agricultural and Food Chemistry, 1959
- [10] Protein fractionation on the basis of solubility in aqueous solutions of salts and organic solventsPublished by Elsevier ,1955
- DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTIONJournal of Biological Chemistry, 1949