title: [Effect of pasteurization on the activity of proteinases in salmon roe].
abstract: We studied the dependence of activity and stability of proteolytic enzymes in salmon roe on pH and temperature. The activity of proteolytic enzymes in roe was primarily determined by proteinases. These enzymes were active at acid pH and had an optimum of 3.6. A study of subclasses of proteolytic enzymes in salmon roe and the published data suggest that the activity of proteinases may be related to the presence of aspartyl proteinases (cathepsin D). Serine proteinases and metalloenzymes were not found in roe. The activity of cysteine proteinases was low. The proposed conditions of pasteurization favored the complete inactivation of salmon roe at pH 6.0-6.4.
authors.forename: L R
authors.initials: LR
authors.lastname: Kopylenko
authors.forename: T E
authors.initials: TE
authors.lastname: Rubtsova
mesh_terms: D000818:Animals; D002384:Catalysis; D005519:Food Preservation / Q000592:standards; D006863:Hydrogen-Ion Concentration; D010063:Ovum / Q000201:enzymology*; D010447:Peptide Hydrolases / Q000737:chemistry / Q000378:metabolism*; D012474:Salmon / Q000196:embryology / Q000378:metabolism*; D013696:Temperature
chemical_list: D010447:Peptide Hydrolases