Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

Author:

Aminlari M.,Shekarforoush S.S.,Gheisari H.R.,Golestan L.

Publisher

Wiley

Subject

Food Science

Reference56 articles.

1. Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base;Abtahi;J Agric Food Chem,1997

2. Aishma T , Iizuka K , Kidzu K . 1996. Comparison of the efect of bromelin, papain and ficin treatments on beef by near-and mid-infrared spectrophotometry and chemometric analysis. IFT Annual Meeting, book of abstracts. 167 p.

3. Structure of actinidin, after refinement at 1.7 °A resolution;Baker;J Mol Biol,1980

4. The specificity of actinidin and its relationship to the structure of the enzyme;Baker;Biochimica et Biophysica Acta,1980

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