Zobrazeno 1 - 6
of 6
pro vyhledávání: '"K.D.Anthony Taylor"'
Publikováno v:
Food Chemistry. 65:359-365
The waste of Norway lobster (Nephrops norvegicus also known as Dublin Bay prawn and scampi) constitutes 75-80 of the whole animal by weight. This includes the hepatopancreas which is a good source of hyaluronoglucosidase (EC 3.2.1.35), commonly refer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91fd3d7e31172514f3de9f76e10361d3
https://doi.org/10.1016/s0308-8146(98)00233-7
https://doi.org/10.1016/s0308-8146(98)00233-7
Publikováno v:
Food Chemistry. 51:99-103
Phenolase activation in Norway lobster (Nephrops norvegicus) was found to be a result of proteolysis. Endogenous protease activity is shown to activate the phenolase activity directly. The three protease activities identified in Norway lobster all af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8adf7290284577be3d3990b6aff1f68
https://doi.org/10.1016/0308-8146(94)90055-8
https://doi.org/10.1016/0308-8146(94)90055-8
Publikováno v:
Food Chemistry. 45:111-116
Proteolytic activity in Norway lobster (Nephrops norvegicus) was studied. Three proteases were separated and partially purified from Norway lobster heads by a combination of acetone precipitation and DEAE-Sepharose CL-6B column chromatography and des
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00e449ef1001264667164843c53b558b
https://doi.org/10.1016/0308-8146(92)90019-x
https://doi.org/10.1016/0308-8146(92)90019-x
Autor:
K.D.Anthony Taylor, Xinjian Yan
Publikováno v:
Food Chemistry. 41:11-21
The mechanism of phenolase activation in Norway lobster was studied. It was found that phenolase activation in Norway lobster requires a protease. Trypsin and a bacterial protease from Streptomyces griseus, accelerate the rate of increase of phenolas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a6d3896961978eca6f844ac9541c72e
https://doi.org/10.1016/0308-8146(91)90127-a
https://doi.org/10.1016/0308-8146(91)90127-a
Publikováno v:
Food Chemistry. 36:19-30
Increase in phenolase activity from Norway lobster was observed to take place immediately after making a crude enzyme preparation; the total enzyme activity increased by a factor of 3–4 over a period of 8–12 h. The process was associated with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f78508fc2eab52cc66fdce5df61c01e6
https://doi.org/10.1016/0308-8146(90)90004-n
https://doi.org/10.1016/0308-8146(90)90004-n
Publikováno v:
Food Chemistry. 34:273-283
The mechanism of blackspot development in Norway lobster (Nephrops norvegicus) was studied. A linear relationship was observed between phenolase activity and rate of colour development in homogenates. It was found that tyrosine could significantly in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0d6042cc155cc10eea7535ce369a0cc
https://doi.org/10.1016/0308-8146(89)90104-0
https://doi.org/10.1016/0308-8146(89)90104-0