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Thermal inactivation parameters for alkaline proteinases from north sea cod (Gadus morhua) and bovine α-chymotrypsin

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Amiza, Mat Amin and Apenten, Richard KO (1994) Thermal inactivation parameters for alkaline proteinases from north sea cod (Gadus morhua) and bovine α-chymotrypsin. Journal of the Science of Food and Agriculture, 66 (3). p. 389. [Journal article]

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URL: http://dx.doi.org/10.1002/jsfa.2740660317

DOI: doi:10.1002/jsfa.2740660317

Abstract

The heat inactivation of a mixture of alkaline proteinases from North Sea cod (Gadus morhua) viscera and bovine α-chymotrypsin were compared at 40–60°C, pH 8.0. Fish digestive proteinases were at least 10-fold less heat resistant than chymotrypsin mainly as a result of a lower apparent activation enthalpy (ΔH#) for the thermoinactivation of the former proteinases.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:16897
Deposited By:Dr Richard Owusu-Apenten
Deposited On:01 Feb 2011 13:27
Last Modified:28 Jan 2014 14:46

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