Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 504-509

  Chen, Yin Hui ^a,b   Aull, John L ^a   Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

^b Michleson Laboratories Inc   (United States)

Author keywords

Enzyme; Glass transition; Invertase; Stability; Water activity

Indexed keywords

BETA FRUCTOFURANOSIDASE; BETA-D-FRUCTOFURANOSIDASE; GLASS; GLYCOSIDASE; POVIDONE; SUCROSE; WATER;

ARTICLE; CHEMISTRY; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; ENZYME ACTIVITY; ENZYME STABILITY; FOOD STORAGE; HYDROLYSIS; MOLECULAR WEIGHT; PHASE TRANSITION; PHYSICAL CHEMISTRY;

BETA-FRUCTOFURANOSIDASE; CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; GLYCOSIDE HYDROLASES; HYDROLYSIS; SUCROSE; WATER;

EID: 0033006578     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9807216     Document Type: Article

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