Comparison of the Cathepsin D from Mackerel (Scomber australasicus) and Milkfish (Chanos chanos) Muscle

References

• A. Asghar and A. R. Bhatti, Adv. Food Res., 31, 343–451 (1987).
   Google Scholar
• W. A. Busch, D. E. Goll, and F. C. Parrish, Jr., J. Food Sci., 37, 289–299 (1972).
   Google Scholar
• W. R. Dayton, D. E. Goll, M. R. Zeece, R. M. Robson, and W. J. Reville, Biochemistry, 15, 2150–2159 (1976).
   Google Scholar
• K. Furuno and A. L. Goldberg, Biochem. J., 237, 859–864 (1986).
   Google Scholar
• D. E. Goll, Y. Otsuka, P. A. Nagainis, J. D. Shannon, S. K. Sathe, and M. Muguruma, J. Food Biochem., 7, 137–141 (1983).
   Google Scholar
• M. N. Goodman, Biochem. J., 241, 121–127 (1987).
   Google Scholar
• A. Hatori and K. Takahashi, J. Biochem., 103, 809–814 (1988).
   Google Scholar
• F. L. Huang and A. L. Tappel, Biochim. Biophys. Acta, 236, 739–748 (1971) .
   Google Scholar
• M. Koohmaraie, A. S. Babiker, R. M. Merkel, and T. R. Dutson, J. Food Sci., 53, 1253–1257 (1988).
   Google Scholar
• M. Koohmaraie, A. S. Babiker, A. L. Schroeder, R. A. Merkel, and T. R. Dutson, J. Food Sci., 53, 1638–1641 (1988).
   Google Scholar
• B. B. Lowell, N. B. Ruderman, and M. N. Goodman, Biochem. J., 234, 237–240 (1986).
   Google Scholar
• U. Matsukura, A. Okitani, T. Nishimura, and H. Kato, Biochim. Biophys. Acta, 662, 41–47 (1981) .
   Google Scholar
• M. Mikami, A. H. Whiting, M. A. J. Taylor, R. A. Maciewicz, and D. J. Etherington, Meat Sci., 21, 81–87 (1987).
   Google Scholar
• A. Okitani, T. Matsumoto, Y. Kitamura, and H. Kato, Biochim. Biophys. Acta, 662, 202–204 (1981).
   Google Scholar
• A. Ouali and C. Valin, Meat Sci., 5, 233–240 (1981).
   Google Scholar
• A. Ouali, N. Garrel, A. Obled, C. Deval, and C. Valin, Meat Sci., 19,83–100 (1987).
   Google Scholar
• M. K. Reddy, J. D. Etlinger, M. Rabinowitz, D. A. Fishman, and R. Zak, J. Biol. Chem., 250, 4728–4284 (1975).
   Google Scholar
• F. M. Robbins, J. E. Walker, S. H. Cohen, and S. Chatterjee, J. Food Sci., 44, 1672–1677 (1979).
   Google Scholar
• W. N. Schwartz and J. W. C. Bird, Biochem. J., 167, 811–820 (1977).
   Google Scholar
• K. Takahashi, F. Nakamura, A. Hatori, and M. Yamanoue, Bull. Japan. Soc. Sci. Fish., 97, 1043–1051 (1985).
   Google Scholar
• K. Takahashi, O. H. Kim, and K. Yano, J. Biochem., 101, 767–773 (1987).
   Google Scholar
• M. G. Zeece, K. Katoh, R. M. Robson, and F. C. Parrish, Jr., J. Food Sci., 51, 769–773 (1986).
   Google Scholar
• S. T. Jiang, Y. T. Wang, B. S. Gau, and C. S. Chen, J. Agric. Food Chem., 38, 1664–1668 (1990).
   Google Scholar
• S. T. Jiang, Y. T. Wang, and C. S. Chen, J. Agric. Food Chem., 39, 1597–1601 (1991).
   Google Scholar
• S. T. Jiang, Y. T. Wang, and C. S. Chen, J. Food Sci., 57, 277–282 (1992).
   Google Scholar
• S. T. Jiang, F. P. Nei, H. C. Chen, and J. H. Wang, J. Agric. Food Chem., 40, 961–966 (1992).
   Google Scholar
• J. H. Wang, J. C. Su, and S. T. Jiang, J. Agric. Food Chem., 40, 535–539 (1992).
   Google Scholar
• S. N. Doke, V. Ninjoor, and G. B. Nadkarni, Agric. Biol. Chem.,44, 1521–1528 (1980).
   Google Scholar
• Y. Makinodan, T. Akasaka, H. Toyohara, and S. Ikeda, J. Food Sci., 47, 647–652 (1982).
   Google Scholar
• Y. Makinodan, N. N. Kyaw, and S. Ikeda, Bull. Japan. Soc. Sci. Fish., 48, 1501–1509 (1982).
   Google Scholar
• V. Turk, V. Puizdar, T. Lah, F. Gubensek, and I. Kreger, in “Proteinases and Their Inhibitors,” ed. by V. Turk, and Lj. Vitale, Knjiga Maldinska, Ljublhjana and Pergamon Press, Oxford, 1981, pp. 117–124.
   Google Scholar
• Y. Makinodan and S. Ikeda, Bull. Japan. Soc. Sci. Fish., 42, 239–247 (1976).
   Google Scholar
• H. Lowry, N. J. Rosebrough, A. L. Farr, and R. J. Randall, J. Biol. Chem., 193, 265–275 (1951).
   Google Scholar
• M. M. Bradford, Anal. Biochem., 72, 248–254 (1976).
   Google Scholar
• U. K. Laemmli and M. Favre, J. Mol. Biol., 80, 575–599 (1973).
   Google Scholar
• K. Yamamoto, N. Katsuda, M. Himeno, and K. Kato, Eur. J. Biochem., 95, 459–467 (1979).
   Google Scholar
• M. Cunningham and J. Tang, J. Biol. Chem., 251, 4528–4536 (1976).
   Google Scholar
• K. Yamamoto, N. Katsuda, and K. Kato, Eur. J. Biochem., 92, 499–508 (1978).
   Google Scholar
• K. Yamamoto, M. Takeda, H. Yamamoto, M. Tatsumi, and Y. Kato, J. Biochem., 97, 821–830 (1985).
   Google Scholar
• S. Yonezawa, T. Tanaka, and T. Miyauchi, Arch. Biochim. Biophys., 256,499–508 (1987).
   Google Scholar
• M. G. Zeece and K. Katoh, J. Food Biochem., 13, 157–178 (1989).
   Google Scholar
• T. Matsumoto, A. Okitani, Y. Kitamura, and H. Katoh, Biochim. Biophys. Acta, 755, 76–80 (1983).
   Google Scholar
• H. Kirschke and A. J. Barrett, in “Lysosomes: Their Role in Protein Breakdown,” ed. by H. Glaumann and F. J. Ballard, Academic Press, London, 1987, Chapter 6, pp. 193–240.
   Google Scholar
• S. Watabe, S. Taguchi, and T. Ikeda, J. Biochem., 92, 45–55 (1982).
   Google Scholar
• M. Takeda, E. Ueno, Y. Kato, and K. Yamamoto, J. Biochem., 100, 1269–1277 (1986).
   Google Scholar
• C. B. Klee, In “Molecular Aspects of Cellular Regulations, Vol. 5, Calmodulin,” ed. by P. Cohen, Elsevier, Amsterdam, 1988, Chapter 3, pp. 35–56.
   Google Scholar
• A. Asghar and R. L. Henrickson, Crit. Rev. Food Sci. Nutr. (CRC Press, New York) 18, 1–58 (1982).
   Google Scholar
• J. S. Bond and P. E. Butler, Ann. Rev. Biochem., 56, 333–364 (1987).
   Google Scholar
• A. A. Iodice, V. Leong, and L. M. Weinstock, Arch. Biochim. Biophys., 117,477–486 (1966).
   Google Scholar
• A. M. Draper and M. G. Zeece, J. Food Sci., 54, 1651–1652 (1989).
   Google Scholar