Purification and characteristics of feruloyl esterase from Aspergillus awamori G-2 strain

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Kanauchi, M ^a   Watanabe, S ^b   Tsukada, T ^b   Atta, K ^c   Kakuta, T ^b   Koizumi, T ^b  

^a MIYAGI UNIVERSITY   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^c Chuko Distillers Corp   (Japan)

Author keywords

Aspergillus awamori; Ferulic acid; Feruloyl esterase; Purification

Indexed keywords

CARBOXYLESTERASE; CELLULOSE; FERULOYL ESTERASE; STARCH; XYLAN;

ARTICLE; ASPERGILLUS; ENZYME SPECIFICITY; ENZYMOLOGY; FOOD HANDLING; GEL CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; ISOLATION AND PURIFICATION; KINETICS; METABOLISM; PH; TEMPERATURE;

ASPERGILLUS; CARBOXYLIC ESTER HYDROLASES; CELLULOSE; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, ION EXCHANGE; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; STARCH; SUBSTRATE SPECIFICITY; TEMPERATURE; XYLANS;

ASPERGILLUS AWAMORI;

EID: 48749116260     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00839.x     Document Type: Article

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