Study on endogenous protease and protein degradation of dry-salted Decapterus maruadsi

Autor:	Song Min Cao, Yanyan Wu
Rok vydání:	2018
Předmět:	Proteases General Chemical Engineering Proteolysis medicine.medical_treatment lcsh:TX341-641 Endogeny Protein degradation Industrial and Manufacturing Engineering 0404 agricultural biotechnology medicine endogenous proteases Food science Flavor chemistry.chemical_classification Protease lcsh:TP368-456 medicine.diagnostic_test Chemistry food and beverages 04 agricultural and veterinary sciences General Chemistry highly salted fish 040401 food science lcsh:Food processing and manufacture Enzyme flavor substances Decapterus maruadsi lcsh:Nutrition. Foods and food supply Salted fish Food Science
Zdroj:	CyTA-Journal of Food, Vol 16, Iss 1, Pp 350-356 (2018)
ISSN:	1947-6345 1947-6337
DOI:	10.1080/19476337.2017.1406006
Popis:	Extensive proteolysis and formation of flavor substances occur during the processing of dry-salted fish due to the action of endogenous proteases. This study analyzed the evolution of the endogenous proteases and the relationship between endogenous protease levels and protein degradation during processing. Cathepsin B and L activity increased significantly during the last two stages, while cathepsin H activity decreased non-significantly (residual activity was 92.27%) compared to initial activity levels in fresh fish. Dipeptidyl peptidase (DPP I, IV) activity decreased overall. The activity of three aminopeptidases (arginine aminopeptidase; alanyl aminopeptidase; leucyl aminopeptidase) initially decreased (P
Databáze:	OpenAIRE
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