Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase

Food Biotechnology

Volumn 13, Issue 1, 1999, Pages 13-32

  Lemos, Maria Adília ^a   Oliveira, Jorge C ^b   Van Loey, Anne ^c   Hendrickx, Marc E ^c  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b Universidade de Macau   (Brazil)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Enzyme barostability; Enzyme inactivation; Kinetic modeling; Protein denaturation

Indexed keywords

ENZYME INACTIVATION; ENZYME KINETICS; HORSERADISH PEROXIDASE; HYPERBARISM; KINETIC MODEL; PH; TEMPERATURE;

ARMORACIA RUSTICANA; ARRHENIUS;

EID: 0032937690     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1080/08905439609549959     Document Type: Article

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