Journal
Processes and equipment for food production
UDK637.5.04/.07
Issue:2 (14)
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Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides
Annotation
It was studied in vitro experiments the kinetics of inhibition of muscle tissue enzyme alanine aminotransferase by hydrazides of aromatic carboxylic acids. The competitive mechanism of enzyme inhibition was shown by Lineweaver-Burke plot. Benzhydrazide was more potent inhibitor than salicylhydrazide
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Articles in current issue
- Analytical decision of the equations heat-conducting for abrasive processing food cheese
- Research of influence of peptide bioregulators on kinetics of gassing frozen dough
- Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry
- Study of the application of the activated serum für accelerated tech-nology + of batching
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