High hydrostatic pressure inactivation kinetics of the plant proteases ficin and papain

Journal of Food Engineering

Volumn 91, Issue 1, 2009, Pages 42-48

  Katsaros, G I ^a   Katapodis, P ^a   Taoukis, P S ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Enzyme kinetics; Ficin; High pressure; Papain; Thermal inactivation

Indexed keywords

ACTIVATION ENERGY; CATALYSTS; ENZYME KINETICS; ENZYMES; FOOD PROCESSING; HYDROSTATIC PRESSURE; KETONES; PROTEINS; RATE CONSTANTS;

ACTIVATION VOLUMES; AMBIENT PRESSURES; ANTAGONISTIC EFFECTS; DIFFERENT EFFECTS; EFFECT OF PRESSURES; EFFECT OF TEMPERATURES; FICIN; HIGH HYDROSTATIC PRESSURES; HIGH PRESSURE; HIGH PRESSURES; HIGH THERMALS; HIGHER TEMPERATURES; INACTIVATION KINETICS; INACTIVATION RATES; INCREASING EFFECTS; PAPAIN; PARAMETER EQUATIONS; PLANT PROTEASES; PRESSURE CONDITIONS; PRESSURE INCREASES; PRESSURE STABILITIES; PROCESS CONDITIONS; PROCESS PRESSURES; PROCESS TEMPERATURES; TEMPERATURE SENSITIVITIES; THERMAL INACTIVATION; THERMAL PROCESSES;

HIGH PRESSURE LIQUID CHROMATOGRAPHY;

EID: 55049084617     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.08.002     Document Type: Article

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