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Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Amiza, Mat Amin and Owusu-Apenten, Richard (2002) Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. In: 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. (Eds: Mastorakis , N, Meng , Joo Er and D'Attelis , Carlos), wseas, pp. 19-22. ISBN 9608052890 [Book section]

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Abstract

The thermal inactivation parameters of cod pepsin, cod pepsinogen and porcine pepsinis were compared at pH 2, 40-65oC. Cod pepsinogen and cod pepsin were less stable than porcine pepsin mainly as a result of large value of activation entropy.

Item Type:Book section
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:17041
Deposited By:Dr Richard Owusu-Apenten
Deposited On:22 Feb 2011 09:36
Last Modified:22 Feb 2011 09:36

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