Purification and characterization of an α-L-rhamnosidase from Aspergillus terreus of interest in winemaking

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 204-209

  Gallego, M V ^a   Pinaga F ^a   Ramon D ^a   Valles S ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aspergillus terreus; Enzyme purification; Wine aroma; L rhamnosidase

Indexed keywords

4 NITROPHENYL ALPHA LEVO RHAMNOPYRANOSIDE; ALPHA LEVO RHAMNOSIDASE; CARBON SOURCE; CULTURE MEDIUM; DIVALENT CATION; ENZYME ACTIVITY; ENZYME PURIFICATION; FUNGAL ENZYME; FUNGUS GROWTH; ISOELECTRIC POINT; MICHAELIS MENTEN KINETICS; MOLECULAR WEIGHT; PH; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS; WINE PRODUCTION;

ASPERGILLUS TERREUS; FUNGI;

EID: 0035021431     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11317.x     Document Type: Article

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