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Updated: Mar 9, 2026

The Importance of Correct Protein Concentration for Kinetics and Affinity Determination in Structure-function Analysis
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一个Staphylococcus vitulinus蛋白酶的功能评估:生化特性,结构适应,以及在肌纤维蛋白中的应用

Yuhang Fan1, Qian Chen1, Qian Liu1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Food research international (Ottawa, Ont.)
|March 7, 2026
PubMed
概括

来自Staphylococcus vitulinus的细胞外蛋白酶在pH 8.0和50°C时表现出最佳活性,由Mn2+增强. 这种蛋白酶有效地解肌纤维细胞蛋白质,增加溶解度和氨基酸含量,以增强潜在的风味.

关键词:
生物化学特性 生物化学特性味道 味道 味道 味道肌纤维蛋白质是一种肌纤维蛋白质.葡萄球菌蛋白酶是葡萄球菌的蛋白酶.结构变化 结构变化

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