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.
Original 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
PublisherWorld Scientific and Engineering Academy and Society
Pages19-22
ISBN (Print)9608052890
Publication statusPublished - 2002

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    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). World Scientific and Engineering Academy and Society.