Biochemical characterization of an isoform of chymotrypsin from the viscera of Monterey sardine (Sardinops sagax caerulea), and comparison with bovine chymotrypsin-Reference-Cited by-同舟云学术

Biochemical characterization of an isoform of chymotrypsin from the viscera of Monterey sardine (Sardinops sagax caerulea), and comparison with bovine chymotrypsin

Published:2009-02 Issue:3 Volume:112 Page:634-639
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Castillo-Yañez Francisco Javier,Pacheco-Aguilar Ramon,Lugo-Sanchez Maria Elena,Garcia-Sanchez Guillermina,Quintero-Reyes Idania Emedith

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of dye binding;Bradford;Analytical Biochemistry,1976

4. Isolation and characterization of trypsin from pyloric caeca of Monterey sardine (S. sagax caerulea);Castillo-Yañez;Comparative Biochemistry and Physiology B – Biochemistry and Molecular Biology,2005

5. Purification and biochemical characterization of chymotrypsin from the viscera of Monterey sardine (S. sagax caerulea);Castillo-Yañez;Food Chemistry,2006

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