| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540730 | Food Chemistry | 2014 | 7 Pages |
Abstract
⺠Cathepsin L was purified from the dorsal muscles of carp (Cyprinus carpio). ⺠Cathepsin L was studied for its enzymatic characteristics. ⺠Cathepsin L could hydrolyse the main protein in carp surimi gel. ⺠Cathepsin L was one of the enzymes involved in the modori phenomenon.
Related Topics
Physical Sciences and Engineering
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Authors
Yaqin Hu, Rong Ji, Hai Jiang, Jinjie Zhang, Jianchu Chen, Xingqian Ye,