Purification and characterisation of 20S proteasome from ostrich skeletal muscle and its role in meat tenderisation
The proteasome is renowned for its high molecular weight, multisubunit and mulicatalytic nature. One of its many suggested roles is the degradation of myofibrillar proteins, and therefore it has been proposed to play a role in the meat tenderisation process. The aim of this study was therefore to is...
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| Format: | Others |
| Language: | English |
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University of Port Elizabeth
2004
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| Online Access: | http://hdl.handle.net/10948/320 |