Isolation of cathepsin B from the muscle of silver carp (Hypophthalmichthys molitrix) and comparison of cathepsins B and L actions on surimi gel softening-Reference-Cited by-同舟云学术

Isolation of cathepsin B from the muscle of silver carp (Hypophthalmichthys molitrix) and comparison of cathepsins B and L actions on surimi gel softening

Published:2008-09 Issue:2 Volume:110 Page:310-318
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Huan,Yin Lijun,Zhang Nan,Li Shuhong,Ma Changwei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Cathepsin degradation of Pacific Whiting surimi proteins;An;Journal of Food Science,1994

3. Involvement of cathepsins B and L in the post mortem autolysis of mackerel muscle;Aoki;Food Research International,1997

4. A cathepsin B-like enzyme from mackerel muscle is a precursor of cathepsin B;Aoki;Comparative Biochemistry and Physiology,2002

5. Purification and characterization of cathepsin B from hepatopancreas of carp (Cyprinus carpio);Aranishi;Comparative Biochemistry and Physiology,1997

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