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Limited proteolysis of streptokinase and properties of some fragments

✍ Scribed by R. Misselwitz; R. Kraft; S. Kostka; H. Fabian; K. Welfle; W. Pfeil; H. Welfle; D. Gerlach

Book ID
119070458
Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
989 KB
Volume
14
Category
Article
ISSN
0141-8130

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Fragmentation of myofibrils, limited proteolysis and water holding capacity of meat I. KOLOIMIEJSKA, 2. E. SIKORSKI. T. LEWASDOWSKA and C . NIECIKOWSKA Protein changes in ageing meat result in increased vulnerability of the myofibrils to fragmentation, caused possibly by limited proteolysis. It was