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ИЗУЧЕНИЕ СВОЙСТВ РЕКОМБИНАНТНОЙ МЕТАЛЛОПЕПТИДАЗЫ М9

https://doi.org/10.20914/2304-4691-2019-3-21-22

About the Authors

А. Махова
ФНЦ пищевых систем им. В.М. Горбатова, РАН
Russian Federation


М. Минаев
ФНЦ пищевых систем им. В.М. Горбатова, РАН
Russian Federation


References

1. Bekhit АА1, Hopkins DL, Geesink G, Bekhit AA, Franks P Exogenous proteases for meat tenderization. Critical reviews in food science and nutrition, 2014, 54(8) : 1012-31. DOI: 10.1080/10408398.2011.623247.

2. Sun Q., Chen F., Geng F., Luo Y., Gong S., Jiang Z. A novel aspartic protease from Rhizomucor miehei expressed in Pichia pastoris and its application on meat tenderization and preparation of turtle peptides. Food Chem. 2017; 245: 570-7. URL: https://doi.org/10.1016/j.foodchem.2017.10.113

3. Minaev, M., and Makhova, A.A. (2019). Recombinant metalloprotease as a perspective enzyme for meat tenderization. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 628-633. https://doi.org/10.5219/1087


Review

For citations:


 ,   . Topical biotechnology. 2019;(3):21-22. (In Russ.) https://doi.org/10.20914/2304-4691-2019-3-21-22

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ISSN 2304-4691 (Print)