High pressure and temperature. How to deactivate enzymes in two different ways

Annals of the New York Academy of Sciences

Volumn 799, Issue , 1996, Pages 212-217

  Cavaille, Dominique ^a   Combes, Didier ^a  

^a INSA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL ENZYME; BETA FRUCTOFURANOSIDASE; BETA GALACTOSIDE; HYDROLASE;

CONFERENCE PAPER; CONTROLLED STUDY; ENZYME INACTIVATION; ENZYME STABILITY; HALF LIFE TIME; HYPERBARISM; KLUYVEROMYCES; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TEMPERATURE SENSITIVITY;

EID: 0030460159     PISSN: 00778923     EISSN: None     Source Type: Book Series    
DOI: 10.1111/j.1749-6632.1996.tb33203.x     Document Type: Conference Paper

References (5)

1. CHEPTEL, J. C. 1992. Effects of high hydrostatic pressure on food constituents: an overview. In High Pressure and Biotechnology. Volume 224. C. Balny, R. Hayashi, K. Heremans & P. Masson, Eds.: 195-209. John Libbey Eurotext. London.
2. BALNY, C. & P. MASSON. 1993. Effects of high pressure on proteins. Food Rev. Int. 9: 611-628.
3. MORILD, E. 1981. The theory of pressure effects on enzyme. Adv. Protein Chem. 34: 93-166.
4. SUMNER, J. B. & S. F. HOWELL. 1935. A method for the determination of invertase activity. J. Biol. Chem. 108: 51-54.
5. HAWLEY, S. A. 1971. Reversible pressure-temperature denaturation of chymotrypsinogen. Biochemistry 10: 2436-2442.