Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar)
ABSTRACT The maximum proteolytic activity appeared in the neutral to slightly alkaline pH range. Heat‐stable alkaline proteases were detected. Optimal activity was found at pH 8 and 65°C. The activity dropped off markedly below 60°C and above 70°C. Preincubation of the muscle‐extract for about 10 mi...
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1995
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1995.tb06212.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb06212.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06212.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1995.tb06212.x 2024-06-02T08:03:24+00:00 Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) STOKNES, IREN RUSTAD, TURID 1995 http://dx.doi.org/10.1111/j.1365-2621.1995.tb06212.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb06212.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06212.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 60, issue 4, page 711-714 ISSN 0022-1147 1750-3841 journal-article 1995 crwiley https://doi.org/10.1111/j.1365-2621.1995.tb06212.x 2024-05-03T11:18:56Z ABSTRACT The maximum proteolytic activity appeared in the neutral to slightly alkaline pH range. Heat‐stable alkaline proteases were detected. Optimal activity was found at pH 8 and 65°C. The activity dropped off markedly below 60°C and above 70°C. Preincubation of the muscle‐extract for about 10 min at 65°C stimulated the activity. Salmon muscle was especially susceptible to proteolytic degradation at elevated temperatures. No notable differences were detected in proteolytic activities of Atlantic salmon in the feeding stage (superior quality) and in the sexually mature stage. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 60 4 711 714 |
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Open Polar |
collection |
Wiley Online Library |
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crwiley |
language |
English |
description |
ABSTRACT The maximum proteolytic activity appeared in the neutral to slightly alkaline pH range. Heat‐stable alkaline proteases were detected. Optimal activity was found at pH 8 and 65°C. The activity dropped off markedly below 60°C and above 70°C. Preincubation of the muscle‐extract for about 10 min at 65°C stimulated the activity. Salmon muscle was especially susceptible to proteolytic degradation at elevated temperatures. No notable differences were detected in proteolytic activities of Atlantic salmon in the feeding stage (superior quality) and in the sexually mature stage. |
format |
Article in Journal/Newspaper |
author |
STOKNES, IREN RUSTAD, TURID |
spellingShingle |
STOKNES, IREN RUSTAD, TURID Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) |
author_facet |
STOKNES, IREN RUSTAD, TURID |
author_sort |
STOKNES, IREN |
title |
Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) |
title_short |
Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) |
title_full |
Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) |
title_fullStr |
Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) |
title_full_unstemmed |
Proteolytic Activity in Muscle from Atlantic Salmon ( Salmo salar) |
title_sort |
proteolytic activity in muscle from atlantic salmon ( salmo salar) |
publisher |
Wiley |
publishDate |
1995 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1995.tb06212.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb06212.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb06212.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 60, issue 4, page 711-714 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1995.tb06212.x |
container_title |
Journal of Food Science |
container_volume |
60 |
container_issue |
4 |
container_start_page |
711 |
op_container_end_page |
714 |
_version_ |
1800747908204593152 |