Protein Hydrolysis and Proteinase Activity during the Ripening of Salted Anchovy (Engraulis e ncrasicholus L.). A Microassay Method for Determining the Protein Hydrolysis

The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolys...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-08, Vol.47 (8), p.3319-3324
Hauptverfasser:	Hernández-Herrero, M. Manuela, Roig-Sagués, Artur X, López-Sabater, Emilio I, Rodríguez-Jerez, José J, Mora-Ventura, M. Teresa
Format:	Artikel
Sprache:	eng
Schlagworte:	anchovies Animals assays Biological and medical sciences determination Endopeptidases - metabolism Engraulis enzyme activity Fish and seafood industries Fishes Food industries Food Preservation Fundamental and applied biological sciences. Psychology Hydrolysis Meat Muscle, Skeletal - enzymology Odorants - analysis proteinases Proteins - chemistry proteolysis ripening salted fish Taste Time Factors Trinitrobenzenesulfonic Acid
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