| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538779 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Anticoagulant activities of protein hydrolysates prepared from goby muscle were investigated. ⺠The hydrolysate generated by the crude enzyme from Bacillus licheniformis NH1 displayed the highest anticoagulant activity. ⺠This hydrolysate was then fractionated by size exclusion chromatography on a Sephadex G-25 column into five major fractions. ⺠Four novel anticoagulant peptides, Leu-Cys-Arg, His-Cys-Phe, Cys-Leu-Cys-Arg and Leu-Cys-Arg-Arg, were identified.
Related Topics
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Authors
Rim Nasri, Ikram Ben Amor, Ali Bougatef, Naima Nedjar-Arroume, Pascal Dhulster, Jalel Gargouri, Maha Karra Châabouni, Moncef Nasri,