Influence of sugars and polyols on the thermal stability of purified tomato and cucumber pectinmethylesterases: A basis for TTI development

Enzyme and Microbial Technology

Volumn 33, Issue 5, 2003, Pages 544-555

  Guiavarc'h, Yann ^a   Sila, Daniel ^a   Duvetter, Thomas ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Isothermal inactivation; Pectinmethylesterases; Polyols; Stabilization; Sugars; Time temperature integrator (TTI)

Indexed keywords

ENZYME INHIBITION; ESTERS; PURIFICATION; SUGARS; THERMODYNAMIC STABILITY;

PASTEURIZATION;

ALCOHOLS;

BUFFER; CARBOHYDRATE DERIVATIVE; CITRIC ACID; DEXTRANASE; ENZYME INHIBITOR; GLYCEROL; HYDROXIDE; HYDROXYL GROUP; LACTITOL; LIGAND; MANNITOL; POLYOL; POLYVINYL ALCOHOL; SODIUM CHLORIDE; SORBITOL; SUCROSE; TREHALOSE; VEGETABLE PROTEIN;

AFFINITY CHROMATOGRAPHY; ARTICLE; CUCUMBER; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME KINETICS; ENZYME PURIFICATION; ENZYME STABILITY; EXTRACTION; HEAT; IONIC STRENGTH; ISOTHERM; PASTEURIZATION; PH; POLYMERIZATION; TEMPERATURE; THERMOSTABILITY; TIME; TOMATO;

ACTINIDIA CHINENSIS; CUCUMIS SATIVUS; LYCOPERSICON ESCULENTUM; POTATO VIRUS A;

EID: 0041379599     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0141-0229(03)00113-3     Document Type: Article

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