Effect of Pasteurization on the Activity of Proteinases in Salmon Roe

Autor:	L. R. Kopylenko, T. E. Rubtsova
Rok vydání:	2004
Předmět:	chemistry.chemical_classification Aspartyl Proteinases Proteolytic enzymes Cathepsin D Pasteurization Cysteine proteinases Applied Microbiology and Biotechnology Biochemistry law.invention Serine proteinases Enzyme chemistry Salmon roe law
Zdroj:	Applied Biochemistry and Microbiology. 40:441-444
ISSN:	0003-6838
Popis:	We studied the dependence of activity and stability of proteolytic enzymes in salmon roe on pH and temperature. The activity of proteolytic enzymes in roe was primarily determined by proteinases. These enzymes were active at acid pH and had an optimum of 3.6. A study of subclasses of proteolytic enzymes in salmon roe and the published data suggest that the activity of proteinases may be related to the presence of aspartyl proteinases (cathepsin D). Serine proteinases and metalloenzymes were not found in roe. The activity of cysteine proteinases was low. The proposed conditions of pasteurization favored the complete inactivation of salmon roe at pH 6.0–6.4.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5afed09789a2e8a2f9eaf3c25a302d4f https://doi.org/10.1023/b:abim.0000040664.96905.d9 Zobrazit plný text záznamu Plný text ve formátu PDF