Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 912-920

  Plaza, Lucía ^a   Duvetter, Thomas ^a   Plancken, Iesel Van der ^a   Meersman, Filip ^b   Loey, Ann Van ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Faculty of Science   (Belgium)

Author keywords

Additives; Aspergillus aculeatus; Pectinmethylesterase; pH; Thermal stability

Indexed keywords

CALCIUM CHLORIDE; GLUCOSE; GLYCEROL; LACTITOL; MALTOSE; PECTINESTERASE; POLYOL; RECOMBINANT PECTINESTERASE; SORBITOL; SUCROSE; SUGAR; TREHALOSE;

ARTICLE; ASPERGILLUS; ASPERGILLUS ACULEATUS; ENVIRONMENTAL FACTOR; ENZYME CONFORMATION; ENZYME INACTIVATION; ENZYME STABILITY; ENZYME STRUCTURE; INFRARED SPECTROSCOPY; IONIC STRENGTH; NONHUMAN; PH; THERMOSTABILITY;

ASPERGILLUS ACULEATUS;

EID: 46749138598     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.004     Document Type: Article

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