The thermal inactivation parameters of cod pepsin, cod pepsinogen and porcine pepsinis were compared at pH 2, 40-65oC. Cod pepsinogen and cod pepsin were less stable than porcine pepsin mainly as a result of large value of activation entropy.
|Title of host publication||2002 WSEAS International Conferences, Mathematics and Computers in Biology and Chemistry (MCBC 2002) Puerto De La Cruz, Tenerife, Spain, Dec. 19-21, 2002|
|Editors||N Mastorakis, Joo Er Meng, Carlos D'Attelis|
|Publisher||World Scientific and Engineering Academy and Society|
|Publication status||Published - 2002|