| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539965 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Purification of trypsin from the viscera of barbel (Barbuds callensis). ⺠The molecular weight of the purified trypsin was estimated to be 24 kDa by SDS-PAGE. ⺠The optimum pH and temperature for trypsin activity were around 10.0 and 55 °C, respectively. ⺠The N-terminal amino acid sequence of the first 12 amino acids of trypsin was IVGGYECTPYSQ. ⺠The effect of B. callensis trypsin on the recovery and characteristics of carotenoprotein from shrimp shells was investigated.
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Authors
Assaâd Sila, Rim Nasri, Mourad Jridi, Rafik Balti, Moncef Nasri, Ali Bougatef,