Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.

Abstract

The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS-PAGE indicated… (More)
DOI: 10.1016/j.foodchem.2014.09.086

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Cite this paper

@article{Yang2015EndogenousPE, title={Endogenous proteolytic enzymes--a study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product.}, author={Fang Wei Yang and Turid Rustad and Yanshun Xu and Qixing Jiang and Wenshui Xia}, journal={Food chemistry}, year={2015}, volume={172}, pages={551-8} }