Regular ArticleSimplified Endoproteinase Assays Using Gelatin or Azogelatin☆,☆☆
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2019, Food Research InternationalCitation Excerpt :The supernatant was then collected and treated according to a previously reported method (Loponen, Sontag-Strohm, Venäläinen, & Salovaara, 2007). Azogelatin was prepared based on an established method (Jones, Fontanini, Jarvinen, & Pekkarinen, 1998). The proteolytic activity was analyzed in triplicate at three pH values (5.0, 4.5, and 4.0), and the enzyme activity was defined according to Loponen et al. (2007).
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2014, Journal of Cereal ScienceCitation Excerpt :Samples were immediately frozen and lyophilised. Azogelatin was prepared according to the method of Jones et al. (1998). Solution A was prepared by dissolving 20 g porcine skin gelatin (300 bloom) in 275 ml H2O containing 4 g NaHCO3 and heated until dissolved.
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Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.
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Bergmeyer, H. U.
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To whom correspondence should be addressed at U.S. Department of Agriculture, Agricultural Research Service, Cereal Crops Research Unit, 501 N. Walnut St., Madison, WI 53705.
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Present address, Roihuvuori College of the Helsinki (Finland) Polytechnic Institute, Prinsessantie 8, 00820, Helsinki, Finland.