The thermal stability of Aspergillus oryzae alpha-amylase in presence of sugars and polyols

Journal of Food Process Engineering

Volumn 29, Issue 3, 2006, Pages 287-303

  Samborska, K ^a   Guiavarc'h, Y ^b   Van Loey, A ^b   Hendrickx, M ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOLS; REACTION KINETICS; SUGAR (SUCROSE); THERMAL EFFECTS; THERMODYNAMIC STABILITY;

BUFFER SYSTEM; ENZYME HEAT STABILITY; HYDROXYL GROUPS; THERMAL INACTIVATION;

ENZYME KINETICS;

ASPERGILLUS ORYZAE;

EID: 33646752611     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2006.00062.x     Document Type: Article

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