书签 分享 收藏 举报 版权申诉 / 1

FAO Papain.pdf

  • 上传人:yjctt3
  • 文档编号:56038949
  • 上传时间:2017-06-16
  • 格式:PDF
  • 页数:1
  • 大小:85KB
  • 配套讲稿:

    如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。

    特殊限制:

    部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。

    关 键  词:
    FAO Papain
    资源描述:
    PAPAIN
    Prepared at the 15th JECFA (1971), published in NMRS 50B(1972)and
    in FNP 52(1992). An AD not limited was established at the 15th
    JECFA (1971)
    SYNONYMS
    INS No 1101(i
    SOURCES
    Purified proteolytic substances derived from the fruit of Carica papaya
    L )(Fam. Caricaceae)
    Active principles
    1. Papain( papaya peptidase I, cystein proteinase
    2. Chymopapain (cystein proteinase
    Systematic names and
    None(EC3.4.222)
    numbers
    2.None(EC3.4.22.6)
    Reactions catalyzed
    These enzymes hydrolyze polypeptides, amides and esters, especially
    at linkages involving basic amino acids, or leucine or glycine, yielding
    peptides of lower molecular weight
    DESCRIPTION
    White to light tan amorphous powder or liquids; soluble in water, the
    solutions being colourless to light yellow and somewhat opalescent
    practically insoluble in alcohol, chloroform and ether
    FUNCTIONAL USES Enzyme preparation
    Used in the chillproofing of beer, tenderizing of meat, preparation of
    precooked cereals, and production of protein hydrolysates
    GENERAL
    Must conform to the General Specifications for Enzyme Preparations
    SPECIFICATIONS
    used in Food Processing (see Volume 1, Introduction)
    CHARACTERISTICS
    IDENTIFICATON
    Papain activity(Vol 4
    The sample shows plant proteolytic activity
    展开阅读全文
      文档分享网所有资源均是用户自行上传分享,仅供网友学习交流,未经上传用户书面授权,请勿作他用。
    关于本文
    本文标题:FAO Papain.pdf
    链接地址:https://www.wdfxw.net/doc56038949.htm
    关于我们 - 网站声明 - 网站地图 - 资源地图 - 友情链接 - 网站客服 - 联系我们

    版权所有:www.WDFXW.net 

    鲁ICP备14035066号-3




    收起
    展开