ALBERT

All Library Books, journals and Electronic Records Telegrafenberg

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
  • Blackwell Publishing Ltd  (2)
  • 1
    Electronic Resource
    Electronic Resource
    Partial Purification and Characterization of a Neutral Protease from Bovine Skeletal Muscle (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method has been developed for the partial purification of a calcium activated neutral protease from bovine muscle, since application of methods previously used for rabbit or porcine muscle gave little or no yield. The new method involves extraction with phosphate-buffered KCl, saling out with (NH4)2SO4, affinity chromatography on mercurial agarose followed by gel filtration. The bovine protease required calcium ion and reducing agent for activity with a pH optimum at 7.5 and hydrolyzed myofibrillar proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15329.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    TENDERIZATION OF MEAT WITH PAPAYA LATEX PROTEASES (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tenderization of meat by papaya latex preparations was achieved by the combined action of several proteases. Both in vitro and in vivo application of enzymes gave degradation of muscle proteins, and degradation of connective tissue only after heat denaturation. Purified papaya enzymes-papain, chymopapain and papaya peptidase A-were uniformly distributed throughout the various muscles and in the extravascular system after antemortem injection into the vascular system. Chymopapain was the primary contributor for tenderization because it constituted the major protease in the mixture and it had higher thermostability and more favorable action at the meat's natural pH than papain or papaya peptidase A.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb17985.x
    Location Call Number Expected Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...