Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin

Mat Amin Amiza, Richard Owusu-Apenten

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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.
LanguageEnglish
Title of host publication2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002
EditorsN Mastorakis, Joo Er Meng, Carlos D'Attelis
Pages19-22
Publication statusPublished - 2002

Fingerprint

entropy
parameter

Cite this

Amiza, M. A., & Owusu-Apenten, R. (2002). Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. In N. Mastorakis, J. E. Meng, & C. D'Attelis (Eds.), 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002 (pp. 19-22)
Amiza, Mat Amin ; Owusu-Apenten, Richard. / Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. editor / N Mastorakis ; Joo Er Meng ; Carlos D'Attelis. 2002. pp. 19-22
@inbook{9da2483269104d4084040ed79dfc8307,
title = "Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin",
abstract = "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.",
author = "Amiza, {Mat Amin} and Richard Owusu-Apenten",
year = "2002",
language = "English",
isbn = "9608052890",
pages = "19--22",
editor = "N Mastorakis and Meng, {Joo Er} and Carlos D'Attelis",
booktitle = "2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002",

}

Amiza, MA & Owusu-Apenten, R 2002, Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. in N Mastorakis, JE Meng & C D'Attelis (eds), 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. pp. 19-22.

Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. / Amiza, Mat Amin; Owusu-Apenten, Richard.

2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. ed. / N Mastorakis; Joo Er Meng; Carlos D'Attelis. 2002. p. 19-22.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin

AU - Amiza, Mat Amin

AU - Owusu-Apenten, Richard

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

UR - http://www.wseas.us/e-library/conferences/joint2002/452-240.pdf

UR - http://www.wseas.us/e-library/conferences/joint2002/452-240.pdf

M3 - Chapter

SN - 9608052890

SP - 19

EP - 22

BT - 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002

A2 - Mastorakis, N

A2 - Meng, Joo Er

A2 - D'Attelis, Carlos

ER -

Amiza MA, Owusu-Apenten R. Thermal Inactivation Parameters for cod pepsin, cod pepsinogen and porcine pepsin. In Mastorakis N, Meng JE, D'Attelis C, editors, 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002. 2002. p. 19-22