Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach-Reference-Cited by-同舟云学术

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Enzymological characteristics of pepsinogens and pepsins purified from lizardfish (Saurida micropectoralis) stomach

Published:2022-01 Issue: Volume:366 Page:130532
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kuepethkaew Sakonwat,Zhang Yi,Kishimura Hideki,Kumagai Yuya,Simpson Benjamin K.,Benjakul Soottawat,Damodaran Srinivasan,Klomklao Sappasith

Funder

Thailand Science Research and Innovation

National Research Council of Thailand

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Covalent structure of chicken pepsinogen;Baudys;European Journal of Biochemistry,1983

2. Pepsinogens and pepsins from Japanese seabass (Lateolabrax japonicus);Cao;Comparative Biochemistry and Physiology,2011

3. Effect of formaldehyde on protein cross-linking and gel forming ability of surimi from lizardfish induced by microbial transglutaminase;Chanarat;Food Hydrocolloids,2013

4. Study on pepsinogens and pepsins from snakehead (Channa argus);Chen;Journal of Agriculture and Food Chemistry,2009

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