Abstract
The influence of pH and salt concentration on temperature optimum of proteolytic enzymes was studied in extract samples of ground fresh salmon fillets, with additions of salt, acid and alkali (individually and in combination). Thermal stability was studied by inactivation of enzyme activity after pre-treatment at different time-temperature regimes. Potential reactivation was measured after storage of pre-treated extracts. Addition of salt (± acid/alkali) activated and stabilized proteolytic activity (alkaline proteases primarily) over a wider temperature and pH area. Inactivated proteases in extracts did not reactivate after storage.
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