Thermodynamic activation and structural analysis of trypsin I from Monterey sardine (Sardinops sagax caerulea)-Reference-Cited by-同舟云学术

Thermodynamic activation and structural analysis of trypsin I from Monterey sardine (Sardinops sagax caerulea)

Published:2012-08 Issue:3 Volume:133 Page:898-904
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Arvizu-Flores Aldo A.,Quintero-Reyes Idania E.,Felix-Lopez Martha,Islas-Osuna Maria A.,Yepiz-Plascencia Gloria,Pacheco-Aguilar Ramón,Navare Arti,Fernández Facundo M.,Velazquez-Contreras Enrique F.,Sotelo-Mundo Rogerio R.,Castillo-Yañez Francisco J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Isolation and characterization of trypsin from pyloric caeca of Monterey sardine Sardinops sagax caerulea;Castillo-Yañez;Comparative Biochemistry and Physiology B-Biochemistry and Molecular Biology,2005

4. Biochemical characterization of an isoform of chymotrypsin form the viscera of Monterey sardine (Sardinops sagax caerulea), and comparison with bovine chymotrypsin;Castillo-Yañez;Food Chemistry,2009

5. Enzymes: A practical introduction to structure, mechanism and data analysis;Copeland,2000

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