Influence of β-subunit on thermal and high-pressure process stability of tomato polygalacturonase

Biotechnology and Bioengineering

Volumn 86, Issue 5, 2004, Pages 543-549

  Peeters, Liesbet ^a   Fachin, Diana ^b   Smout, Chantal ^a   Van Loey, Ann ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

subunit; High pressure; Inactivation; Polygalacturonase; Thermal; Tomato

Indexed keywords

CHROMATOGRAPHY; ENZYMES; HIGH PRESSURE EFFECTS; HIGH TEMPERATURE EFFECTS; POSITIVE IONS; THERMODYNAMIC STABILITY;

CATION-EXCHANGE CHROMATOGRAPHY; HIGH-PRESSURE PROCESS;

BIOTECHNOLOGY;

POLYGALACTURONASE;

ANALYTIC METHOD; ARTICLE; BETA CHAIN; DATA ANALYSIS; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME STABILITY; ION EXCHANGE CHROMATOGRAPHY; NONHUMAN; PROCESS DESIGN; PROTEIN PURIFICATION; PROTEIN STABILITY; THERMOSTABILITY; TOMATO;

ENZYME ACTIVATION; ENZYME STABILITY; FRUIT; ISOENZYMES; LYCOPERSICON ESCULENTUM; POLYGALACTURONASE; PRESSURE; PROTEIN SUBUNITS; TEMPERATURE;

LYCOPERSICON ESCULENTUM;

EID: 2542449079     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/bit.20134     Document Type: Article

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