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Pancreatic Enzymes - References

Asselin, J., Hébert, J., & Amiot, J. (1989). Effects of in vitro proteolysis on the allergenicity of major whey protein. Journal of food science, 54, 1037.

Berlin, I., & Neujahr, H. (1969). Studies of controlled lysis of washed cell suspensions of Lactobacillus fermenti and preparation of membrane-like fragments by a combined trypsin-lysozyme treatment. Acta chemica scandinavica, 22, 2972.

Blanco, R., Alvaro, G., Tercero, J., & Guisan, J. (1992). Peptide synthesis by stabilized trypsin: Industrial kinetic studies under extreme conditions. Journal of molecular catalysis, 73(1), 97-113.

Chobert, J. M., Bertrand-Harb, C., & Nicolas, G. (1988). Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. Journal of agricultural and food chemistry, 36, 883-892.

Davis, J. (Ed.). (1996). Basic cell culture: A practical approach. New York: Oxford University Press.

Dawasaki, Y., Takahashi, Y., Nakatani, M., Murakami, M., Dosako, S., & Okai, H. (1994). Enzymatic peptide synthesis with fatty acid-modified chymotrypsin and trypsin in aqueous-organic media. Bioscience, biotechnology and biochemistry, 58(6), 1162.

Desnuelle, P. (1960). Trypsin. In P. Boyer, H. Lardy & K. Myrback (Eds.), The enzymes 4 (p. 119). New York: Academic Press.

Dixon, M., & Webb, E. C. (1979). Enzymes (3rd ed.). New York: Academic Press.

Doyle, A., & Griffiths, J. B. (Eds.). (1997). Mammalian cell culture: Essential techniques. New York: John Wiley & Sons.

Freshney, R. (1992). Animal cell culture: A practical approach (2nd ed.). New York: Oxford University Press.

Freshney, R. (2000). Culture of animal cells: A manual of basic technique (4th ed.). New York: Wiley Liss.

Godfrey, T., & Reichelt, J. (1983). Industrial enzymology: The application of enzymes in industry. New York: Nature Press.

Gross, W., Schopt-Ebner, E., & Bucher, O. (1968). Technique for the preparation of homogeneous cultures of isolated heart muscle cells. Experimental cell research, 53, 1.

Inagami, T., & Sturtevant, J. (1960). Nonspecific catalyses by alpha-chymotrypsin and trypsin. Journal of Biological Chemistry, 235, 1019.

Jost, R., & Monti, J. C. (1977). Partial enzymatic hydrolysis of whey protein by trypsin. Journal of dairy science, 60, 1387-1393.

Jost, R., Monti, J. C., & Pahud, J. J. (1991). Reduction of whey protein allergenicity by processing. In Nutritional and toxicological consequences of food processing (pp. 309-320).

Kasche, V., Probst, K., & Maass, J. (1981). The DNA, RNA and trypsin content in trypsins used in monolayer animal cell culture studies. Cell biol int rep, January.

Kolakowski, E., Wianecki, M., Bortonowska, G., & Jarosz, R. (1997). Trypsin treatment to improve freeze texturization of minced bream. Journal of food science, 62(4), 737-752.

Mitin, Y., Zapevalova, N., & Gorbunova, E. (1991). New approaches to peptide synthesis with the help of trypsin. Biomed biochim acta, 50, S74.

Mullally, M. M., O’Callaghan, D. M., Fitzgerald, R. J., Donnelly, W. J., & Dalton, J. P. (1994). Proteolytic and peptidolytic activities in commercial pancreatic protease preparations and their relationship to some whey protein hydrolysate characteristics. Journal of agricultural and food chemistry, 42, 2973-2981.

Riechmann, L., & Kasche, V. (1985). Peptide synthesis catalyzed by the serine proteinases chymotrypsin and trypsin. Biochimica et biophysica acta, 830(2), 164-172.

Speicher, D., & McCarl, R. (1974). Pancreatic enzyme requirements for the dissociation of rat hearts for culture. In vitro, 10, 30.

Uchman, W., Whitmore, R. A., Ackerman, S. A., Happich, M. L., & Swift, C. E. (1977). Estimation of digestibility of meat products containing extenders. Journal of food science, 42(5), 1404-1405.

Walsh, K. (1970). Trypsinogens and trypsins of various species. In G. Perlmann & L. Lorand (Eds.), Methods of enzymology, 19, 41. New York: Academic Press.