Abstract
The heat inactivation of a mixture of alkaline proteinases from North Sea cod (Gadus morhua) viscera and bovine α-chymotrypsin were compared at 40–60°C, pH 8.0. Fish digestive proteinases were at least 10-fold less heat resistant than chymotrypsin mainly as a result of a lower apparent activation enthalpy (ΔH#) for the thermoinactivation of the former proteinases.
| Original language | English |
|---|---|
| Pages (from-to) | 389 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 66 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published (in print/issue) - 1994 |