Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study-Reference-Cited by-同舟云学术

Characterization of digestive enzymes from de-oiled mackerel (Scomber japonicus) muscle obtained by supercritical carbon dioxide and n-hexane extraction as a comparative study

Published:2014-05-24 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Asaduzzaman A. K. M.,Chun Byung-Soo

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1408-5.pdf

Reference40 articles.

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2. Aryee ANA, Simpson BK, Villalonga R (2007) Lipase fraction from the viscera of grey mullet (Mugil cephalus): isolation, partial purification, and some biochemical characteristics. J Enzym Microb Technol 40:394–402

3. Bergmeyer HU, Gawehn K, Grassi M (1974) In: Bergmeyer HU (ed) Methods of enzymatic analysis. Academic Press, Inc., New York, pp 515–516

4. Bezerra RS, Lins EJF, Alencar RB, Paiva PMG, Chaves MEC, Coelho LCBB, Carvalho LB (2005) Alkaline proteinase from intestine of nile tilapia (Oreochromis niloticus). J Process Biochem 40:1829–1834

5. Dendinger JE, O’connor KL (1990) Purification and characterization of a trypsin-like enzyme from the midgut gland of the Atlantic blue crab, Callinectes sapidus. J Comp Biochem Physiol B 95:525–530

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