Thermal inactivation parameters for alkaline proteinases from north sea cod (Gadus morhua) and bovine α-chymotrypsin

Mat Amin Amiza, Richard KO Apenten

Research output: Contribution to journalArticle

18 Citations (Scopus)

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 languageEnglish
Pages (from-to)389
JournalJournal of the Science of Food and Agriculture
Volume66
Issue number3
DOIs
Publication statusPublished - 1994

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