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Literature summary for 3.4.21.62 extracted from

  • Nieto, G.; Castillo, M.; Xiong, Y.L.; Alvarez, D.; Payne, F.A.; Garrido, M.D.
    Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations (2009), Meat Sci., 283, 24-30.
    View publication on PubMed

Application

Application Comment Organism
food industry alcalase-hydrolyzed potato protein has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing Bacillus licheniformis

Organism

Organism UniProt Comment Textmining
Bacillus licheniformis
-
-
-

Synonyms

Synonyms Comment Organism
Alcalase
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Bacillus licheniformis

General Information

General Information Comment Organism
physiological function alcalase-hydrolyzed potato protein has both antioxidant and emulsifying properties Bacillus licheniformis