نتایج جستجو برای: bromelain
تعداد نتایج: 609 فیلتر نتایج به سال:
The tenderisation effects of pineapple (Josephine variety) core extracts on the quality free-range chicken meat using different maceration concentrations (30%, 50%, and 100%) duration (15, 25, 35 min) were analysed. Texture profile analysis, colour, pH, bromelain content, microbiological analyses macerated samples assessed. Broiler breast with extract (100%, showed 86% reduction in hardness pH ...
This study was conducted to compare the efficiency of different plant proteases for changing biochemical and microstructural characteristics in muscle foods. The meat samples from chicken, giant catfish, pork and beef were treated with four types of proteolytic enzymes: Calotropis procera latex proteases, papaya latex proteases, commercial papain and bromelain at the concentrations of 2 × 10 3 ...
In an effort to produce small discrete fragments of human growth hormone (GH), we examine the action of the proteolytic enzyme, bromelain, on this molecule. Purified human GH incubated for 40 min at 220C with crude bromelain and gel-filtered on Sephadex G-100 resulted in a major digestion product, peak 2. SDS-urea gel electrophoresis in the presence of fl-mercaptoethanol suggested that peak 2 w...
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