Effect of non-enzymatic browning products on the activity of gastric proteases from the rainbow trout Oncorhynchus mykiss
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- 作者：Xavier Serranoa ; Adriá ; n J. Herná ; ndeza ; Majorie Larsona ; Gabriel Moralesb ; Manuel Dí ; azc ; Francisco J. Moyanoc ; Lorenzo Má ; rqueza ; marquez.lorenzo728@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Non-enzymatic browning ; Gastric proteases ; Gastric pH ; Ionic strength ; Divalent cations ; Rainbow trout
- 刊名：Aquaculture
- 出版年：2016
- 出版时间：1 October 2016
- 年：2016
- 卷：463
- 期：Complete
- 页码：89-96
- 全文大小：552 K
文摘
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Browning heavy products from a glucose-glycine model reduce the activity of gastric proteases of the rainbow trout
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The activity reduction is dependent on the pH, ionic strength and the presence of divalent cations in the medium
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The mechanism of the activity reduction is probably based on the co-precipitation of gastric proteases and browning products