Purification process to obtain cathepsin D, B and L suitable to be used in food industry
作者:
G. Artigas,
C. Sárraga,
J. A. García‐Regueiro,
期刊:
Food Biotechnology
(Taylor Available online 1996)
卷期:
Volume 10,
issue 1
页码: 41-54
ISSN:0890-5436
年代: 1996
DOI:10.1080/08905439609549900
出版商: Taylor & Francis Group
关键词: cathepsins;purification;cardiac muscle;porcine;meat products
数据来源: Taylor
摘要:
The use of enzymes in the food industry allows the improvement of the manufacture and quality of the products. To date, enzymes have not been widely used in the meat industry. To permit a further study of the role and application of cathepsins, a purification process of cathepsins B, D and L from porcine cardiac muscle has been developed. The protocol applied was: extraction of enzyme from porcine cardiac muscle, using 3% NaCl, 15 mM HCl; and ammonium sulfate fractionation and a subsequent purification by gel filtration, ultrafiltration and ion exchange. This easy to scale‐up procedure, which may permit the application of the purified enzymes as food additives, made it possible to obtain cathepsins B, L and D separately, with a recovery of 21.60%, 18.24% and 3.68% respectively. The degree of purity was 29.84 and 8.32 for cathepsin B and cathepsin L respectively.
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