Assay of Cathepsin D activity in fresh pork muscle and dry-cured ham
- 31 December 1991
- journal article
- Published by Elsevier in Meat Science
- Vol. 29 (4) , 287-293
- https://doi.org/10.1016/0309-1740(91)90008-e
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- INTRACELLULAR PROTEASESAnnual Review of Biochemistry, 1987
- The Contribution of Proteolytic Enzymes to Postmortem Changes in MuscleJournal of Animal Science, 1984
- ROLE OF MUSCLE PROTEINASES IN MAINTENANCE OF MUSCLE INTEGRITY AND MASSJournal of Food Biochemistry, 1983
- Muscle proteinases and their possible roles in muscle growth and meat textureBiochemical Society Transactions, 1982
- Fluorimetric assays for cathepsin B and cathepsin H with methylcoumarylamide substratesBiochemical Journal, 1980
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- Interaction of human cathepsin D with the inhibitor pepstatinBiochemical Journal, 1976
- CATHEPTIC ENZYME ACTIVITY IN AGED COUNTRY‐STYLE HAMS AS INFLUENCED BY PRE‐CURING TREATMENTJournal of Food Science, 1974
- THE EFFECT OF CURING AGENTS, pH AND TEMPERATURE ON THE ACTIVITY OF PORCINE MUSCLE CATHEPSINSJournal of Food Science, 1973
- THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBINThe Journal of general physiology, 1938