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 language | English |
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| Title of host publication | 2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002 |
| Editors | N Mastorakis, Joo Er Meng, Carlos D'Attelis |
| Publisher | World Scientific and Engineering Academy and Society |
| Pages | 19-22 |
| ISBN (Print) | 9608052890 |
| Publication status | Published (in print/issue) - 2002 |