Biochemical Properties of Recombinant Leucine Aminopeptidase II from Bacillus stearothermophilus and Potential Applications in the Hydrolysis of Chinese Anchovy (Engraulis japonicus) Proteins-Reference-Cited by-同舟云学术

Biochemical Properties of Recombinant Leucine Aminopeptidase II from Bacillus stearothermophilus and Potential Applications in the Hydrolysis of Chinese Anchovy (Engraulis japonicus) Proteins

Published:2011-12-20 Issue:1 Volume:60 Page:165-172
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Fanghua¹,Ning Zhengxiang¹,Lan Dongming²,Liu Yuanyuan¹,Yang Bo³,Wang Yonghua¹

Affiliation:

1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, P.R. China 510640

2. School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou, Guangdong, P.R. China 510640

3. Department of Biotechnology, School of Bioscience & Bioengineering, South China University of Technology, Guangzhou, Guangdong, P.R. China 510006

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204002e

Reference31 articles.

1. Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue1

2. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

3. Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis

4. Slaughter by‐products: Problems, preliminary research and possible solutions

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