Minh Ha, Alaa El-Din Bekhit, Alan Carne, and David L Hopkins, Food Chemistry, 2013 vol. 136 (2) pp. 989-998
Evaluation of the capability of (food grade) proteases to hydrolyse complex substrates such as meat (myofibrilar and connective tissue) proteins has potential application in meat tenderisation to add value to tougher meat cuts. In this paper the hydrolytic capability of a little studied asparagus protease is compared with another plant sulfhydryl protease, actinidin, from kiwifruit.
At their 54th Annual Scientific Meeting in Perth on Tuesday,
the Australian Rheumatology Association gave Associate
Professor Tony Merriman their award for the presentation of
Best Basic (non-clinical) Science Paper for 2013. Read more »