Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidase

Biotechnology and Bioengineering

Volumn 81, Issue 5, 2003, Pages 546-552

  Bruins, M E ^a   Van Hellemond, E W ^a   Janssen, A E M ^a   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Browning; Lactose; Maillard; Pyrococcus furiosus; Thermophilic; glycosidase

Indexed keywords

HIGH TEMPERATURE EFFECTS; MIXTURES; SUGARS;

MILLARD REACTION;

ENZYMES;

GLYCOSIDASE; LACTOSE; OLIGOSACCHARIDE; SUGAR;

ARTICLE; CARBOHYDRATE ANALYSIS; CARBOHYDRATE SYNTHESIS; CHEMICAL REACTION; CONTROLLED STUDY; ENZYME ASSAY; ENZYME INACTIVATION; GLYCATION; NONHUMAN; PYCOCOCCUS FURIOSUS; PYROCOCCUS; TEMPERATURE; THERMOSTABILITY;

BETA-GLUCOSIDASE; ENZYME ACTIVATION; ENZYME STABILITY; GLYCOSIDES; HEAT; KINETICS; LACTOSE; MAILLARD REACTION; MODELS, CHEMICAL; OLIGOSACCHARIDES; PYROCOCCUS FURIOSUS; SENSITIVITY AND SPECIFICITY; TEMPERATURE;

PYROCOCCUS FURIOSUS;

EID: 0037420306     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/bit.10498     Document Type: Article

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