| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539138 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Purification of a novel aspartic protease from the viscera of Sardinelle (Sardinella aurita) ⺠Biochemical and kinetic characteristics of acidic protease. ⺠The molecular weight of the purified enzyme was estimated to be 17 kDa by SDS-PAGE. ⺠The optimum pH and temperature for protease activity were around 3.0 and 40 °C, respectively. The enzyme showed pH stability between 2.0 and 5.0. ⺠The N-terminal 12 amino acid sequence of the purified acidic protease was R V I I E D X D Q F C T.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hayet Ben Khaled, Olfa Ghorbel-Bellaaj, Noomen Hmidet, Kemel Jellouli, Nedra El-Hadj Ali, Sofiane Ghorbel, Moncef Nasri,