Purification process to obtain cathepsin D, B and L suitable to be used in food industry
作者： G Artigas , C Sárraga , JA García‐Regueiro , None
DOI: 10.1080/08905439609549900
关键词:
摘要: The use of enzymes in the food industry allows improvement manufacture and quality products. To date, have not been widely used meat industry. permit a further study role application cathepsins, purification process cathepsins B, D L from porcine cardiac muscle has developed. protocol applied was: extraction enzyme muscle, using 3% NaCl, 15 mM HCl; ammonium sulfate fractionation subsequent by gel filtration, ultrafiltration ion exchange. This easy to scale‐up procedure, which may purified as additives, made it possible obtain separately, with recovery 21.60%, 18.24% 3.68% respectively. degree purity was 29.84 8.32 for cathepsin B
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