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The alkaline hydrolysis of haddock actomyosin. II. —Peptide‐bond hydrolysis
Author(s) -
Nottingham P. M.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060205
Subject(s) - hydrolysis , peptide bond , chemistry , haddock , ammonia , amino acid , peptide , alkaline hydrolysis , decomposition , alkali metal , acid hydrolysis , chromatography , organic chemistry , biochemistry , biology , fishery , fish <actinopterygii>
The acid and alkaline hydrolysis of haddock actomyosin has been followed by the determination of free amino‐acids and free amino groups. It was found that although amino‐acid decomposition, like ammonia formation, is dependent on temperature, being greater at higher temperatures, the rate of peptide‐bond hydrolysis is influenced more by alkali concentration than by temperature.