| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541420 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Novel trypsin from hybrid catfish viscera was purified and characterised. ⺠The purified enzyme was stable to heat treatment up to 50 °C and over a wide pH range of 6.0-11.0. ⺠It was also high salt stable which can be used in high salt product.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sappasith Klomklao, Soottawat Benjakul, Hideki Kishimura, Manat Chaijan,