Thermal stability of α-amylase from Aspergillus oryzae entrapped in polyacrylamide gel

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5462-5466

  Raviyan, Patcharin ^a   Tang, Juming ^b   Rasco, Barbara A ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Amylase; Inactivation kinetics; Pasteurization; Polyacrylamide gel; Time temperature indicator

Indexed keywords

AMYLASE; BUFFER; PHOSPHATE; POLYACRYLAMIDE GEL;

ARTICLE; ASPERGILLUS ORYZAE; CONCENTRATION (PARAMETERS); CROSS LINKING; DIELECTRIC CONSTANT; ENZYME IMMOBILIZATION; ENZYME INACTIVATION; FOOD; KINETICS; PASTEURIZATION; POTATO; SHRIMP; TEMPERATURE; THERMOSTABILITY; TIME;

ACRYLIC RESINS; ALPHA-AMYLASE; ASPERGILLUS ORYZAE; ENZYME STABILITY; ENZYMES, IMMOBILIZED; HEAT; KINETICS; PENAEIDAE; SOLANUM TUBEROSUM; THERMODYNAMICS;

ASPERGILLUS; ASPERGILLUS ORYZAE; DECAPODA (CRUSTACEA); SOLANUM TUBEROSUM;

EID: 0043014714     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020906j     Document Type: Article

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