魚類プロテアーゼに関する研究(第1報) : 鰮体プロテアーゼの分布及び幽門垂プロテアーゼに及ぼす水素イオン濃度及び鰮度の影響
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概要
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we studied the distribution of the proteolytic enzyme in the body of sardine and confirmed the existence of the proteolytic enzyme in pyloric caeca, stomaca and muscle but intestine. The optimum PH of the proteolytic enzyme in the pyloric caeca was about 8.5 and the opt-imum temperature was about 35°C. The activity of this enzyme was destroyed completely by heating of 95°C for 3 minutes. From the results obtained by the determination of amino-and non-amino-soluble nitrogens it is assumed that there is only trvpsin-like ferment in the pyloric caeca.
- 公益社団法人 日本水産学会の論文