Amiza, Mat Amin and Owusu-Apenten, Richard (2002) Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. In: 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. (Eds: Mastorakis, N, Meng, Joo Er and D'Attelis, Carlos), wseas, pp. 19-22. ISBN 9608052890 [Book section]
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The thermal inactivation parameters of cod pepsin, cod pepsinogen and porcine pepsinis were compared at pH 2, 40-65oC. Cod pepsinogen and cod pepsin were less stable than porcine pepsin mainly as a result of large value of activation entropy.
|Item Type:||Book section|
|Faculties and Schools:||Faculty of Life and Health Sciences|
Faculty of Life and Health Sciences > School of Biomedical Sciences
|Research Institutes and Groups:||Biomedical Sciences Research Institute|
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
|Deposited By:||Dr Richard Owusu-Apenten|
|Deposited On:||22 Feb 2011 09:36|
|Last Modified:||22 Feb 2011 09:36|
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