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Study of the proteolytic activity of the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii, and its role in inducing mushiness in muscle tissue during post-mortem storage
Year:
1989
Source of publication :
Food Chemistry
Authors :
Angel, Samuel
;
.
Granit, Rina
;
.
Lindner, Pinhas
;
.
Weinberg, Zvi G.
;
.
Volume :
32
Co-Authors:
Lindner, P., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Angel, S., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Weinberg, Z.G., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Granit, R., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Facilitators :
From page:
19
To page:
29
(
Total pages:
11
)
Abstract:
The proteolytic activities of crude homogenates from the hepatopancreas of the prawn Macrobrachium rosenbergii were investigated. The caseinolytic and haemoglobin-hydrolysing activities are mainly due to thiol proteases with a minor contribution of trypsin-like activity. The hepatopancreas proteolytic activity is less efficient than trypsin in degrading myofibrillar proteins in intact tissue. The collagenolytic activity in the homogenates differs in substrate specificity from bacterial collagenase. The specificity of these enzymic activities and their relation to mushiness in prawns stored in ice are discussed. © 1989.
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More details
DOI :
10.1016/0308-8146(89)90004-6
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29343
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:46
Scientific Publication
Study of the proteolytic activity of the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii, and its role in inducing mushiness in muscle tissue during post-mortem storage
32
Lindner, P., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Angel, S., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Weinberg, Z.G., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Granit, R., Agricultural Research Organization, The Volcani Center, Department of Food Science, PO Box 6, Bet-Dagan, 50250, Israel
Study of the proteolytic activity of the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii, and its role in inducing mushiness in muscle tissue during post-mortem storage
The proteolytic activities of crude homogenates from the hepatopancreas of the prawn Macrobrachium rosenbergii were investigated. The caseinolytic and haemoglobin-hydrolysing activities are mainly due to thiol proteases with a minor contribution of trypsin-like activity. The hepatopancreas proteolytic activity is less efficient than trypsin in degrading myofibrillar proteins in intact tissue. The collagenolytic activity in the homogenates differs in substrate specificity from bacterial collagenase. The specificity of these enzymic activities and their relation to mushiness in prawns stored in ice are discussed. © 1989.
Scientific Publication
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