Effect of thermal treatments on immunoreactivity and proteolytic activity of Papain

Author:

Fukal Ladislav,Rauch Pavel,Káš Jan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference19 articles.

1. Reed G (1975) Enzymes in food processing, 2nd Academic Press, New York

2. Hwang K, Ivy AC (1951) Ann N Y Acad Sci 54:161

3. Schechter I, Berger A (1967) Biochem Biophys Res Commun 27:157

4. Brubacher LJ, Bender ML (1967) Biochem Biophys Res Commun 27:176

5. Drenth J, Jansonius JN, Koekoek R, Wolthers BG (1971) The enzymes, 3rd ed Vol. III., p. 485, Academic Press, New York

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1. Simple and rapid determination of papain in beer by polymer‐enhanced immunonephelometry;Food and Agricultural Immunology;1989-01

2. Immunochemical assays of enzymes in foodstuffs;Food Reviews International;1988-01

3. Immunochemical assay of enzymes;TrAC Trends in Analytical Chemistry;1986-09

4. Development of a radioimmunoassay for papain;Journal of Immunological Methods;1984-10

5. INACTIVATION OF PAPAIN PROTEOLYTIC ACTIVITY IN THE PRESENCE OF ASCORBIC ACID AND CU++IONS;Journal of the Institute of Brewing;1984-03-04

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