β-galactosidase activity as affected by apparent pH and physical properties of reduced moisture systems

Enzyme and Microbial Technology

Volumn 30, Issue 3, 2002, Pages 367-373

  Burin, Leila ^a   Del Pilar Buera, María ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

galactosidase activity; Glass transition; Low moisture; Mobility; pH

Indexed keywords

BIOMATERIALS; GLASS TRANSITION; IONIC STRENGTH; MOISTURE; MOLECULAR BIOLOGY; PHYSICAL CHEMISTRY; POLYMERS;

POLYMERIC MATRIX;

ENZYMES;

BETA GALACTOSIDASE; BIOMATERIAL; DEXTRAN DERIVATIVE; WATER;

ASPERGILLUS ORYZAE; CONFERENCE PAPER; CONTROLLED STUDY; ENZYME ACTIVITY; ESCHERICHIA COLI; GLASS TRANSITION TEMPERATURE; IONIC STRENGTH; MOISTURE; MOLECULAR DYNAMICS; NONHUMAN; PH; PHYSICAL CHEMISTRY; SACCHAROMYCES; SACCHAROMYCES LACTIS; VISCOSITY; WHEY;

ASPERGILLUS; ASPERGILLUS ORYZAE; ESCHERICHIA COLI; SACCHAROMYCES;

EID: 0037070487     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(01)00509-9     Document Type: Conference Paper

References (41)

1. Solute mobility in relation to water content and water activity
2. The behabior of invertase in model systems at low moisture contents
3. Enzyme activity as a function of water activity
4. Influence of water on the mobility of small molecules expresed in a polymeric system
5. Modes of stabilization of a protein by organic solutes during desiccation
6. Preservation of membranes in anhydrobiotic organisms: The role of trehalose
7. Infrared spectroscopic studies on interactions of water and carbohydrates with a biological membrane
8. Preservation of structural and functional activity in lyophilized sarcoplasmic reticulum
9. Stabilization of dry phospholipid bilayers and proteins by sugars
10. Preservation of dry liposomes does not require retention of residual water
11. Is trehalose special for preserving dry biomaterials?
12. Stability-related transitions of amorphous foods
13. Enzymes
14. Role of water in phase - Transition phenomena in foods
15. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
16. Water and the glass transition - Dependence of the glass transition on composition and chemical structure: Special implication for flour functionality in cookie baking
17. Compositional influence on the pH of reduced-moisture solutions
18. pH of low moisture solids
19. Influence of the low-moisture state on pH and its implication for reaction kinetics
20. A study of acid-catalized sucrose hydrolysis in an amorphous poplymeric matrix at reduced moisture contents
21. Properties of β-galactosidase of Saccharomyces lactis in milk and milk products
22. Stabilization of lactase (E. coli) by milk components and related compounds
23. Effect of monovalent cations on the stability and activity of Kluyveromyces lactis β-galactosidase
24. The effects of additives on the stability of freeze-dried β-galactosidase stored at elevated temperature
25. Hydrolysis of lactase: A literature review
26. Influence of relative humidity on the physicochemical state of lactose in spray-dried sweet whey powders
27. Glass transitions and crystallization in milk powders
28. Glucose loss and maillard browning in solids as affected by porosity and collapse
29. Inactivation and reactivation of proteins (enzymes)
30. Stability of β-galactosidase from A. oryzae and K. lactis in dry milk powders
31. The properties of water around the surfaces of food colloids
32. Effects of the ionic environment on the stability of Kluyveromyces lactis β-galactosidase
33. Effect of milk constituents on the hydrolysis of lactose by lactase from Kluyveromyces fragilis
34. Effect of moisture content on the invertase activity of freeze-dried S. cerevisiae
35. Second order transition temperature and related properties of polyestirene. I. Influences of molecular weight
36. Glass transition in poly(vinylpyrrolidone): Effect of molecular weight and diluents
37. Thermal properties of polysaccharides at low moisture: Part 3 - Comparative behaviour of guar gum and dextran
38. Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition
39. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
40. Glass transition and water effects on sucrose inversion by invertase in a lactose-sucrose system
41. Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems