Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices

Bioresource Technology

Volumn 97, Issue 13, 2006, Pages 1477-1483

  Busto, M D ^a   Garcia Tramontin K E ^a   Ortega, N ^a   Perez Mateos, M ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

Alginate beads; Enzyme immobilization; Fruit juice technology; Operational stability; Pectinlyase

Indexed keywords

CONCENTRATION (PROCESS); ESTERIFICATION; FRUIT JUICES; PH EFFECTS; VISCOSITY;

ALGINATE BEADS; FRUIT JUICE TECHNOLOGY; OPERATIONAL STABILITY; PECTINLYASE;

ENZYME IMMOBILIZATION;

ALGINIC ACID; BUFFER; GLYCINE; IMIDAZOLE; PECTIN; PECTINLYASE ENZYME; POLYGALACTURONASE; UNCLASSIFIED DRUG;

CONCENTRATION (PROCESS); ENZYME IMMOBILIZATION; ESTERIFICATION; FRUIT JUICES; PH EFFECTS; VISCOSITY;

ALGINATE; ENZYME; FOOD PROCESSING; IMMOBILIZATION; PH; VISCOSITY;

ARTICLE; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME ISOLATION; ENZYME MECHANISM; FRUIT JUICE; KINETICS; PH; PRIORITY JOURNAL; TEMPERATURE; THERMOSTABILITY; VISCOSITY;

BEVERAGES; CITRUS; ENZYME ACTIVATION; ENZYME STABILITY; ENZYMES, IMMOBILIZED; FOOD HANDLING; PLANT EXTRACTS; POLYGALACTURONASE;

EID: 33646774715     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2005.06.013     Document Type: Article

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