Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide

Journal of Bioscience and Bioengineering

Volumn 107, Issue 4, 2009, Pages 355-359

  Wang, Steven S S ^a   Chao, Hsuan Shen ^a   Liu, Hsuan Liang ^b   Liu, Hwai Shen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NATIONAL TAIPEI UNIVERSITY OF TECHNOLOGY   (Taiwan)

Author keywords

Activity; Denaturation; Lysozyme; Stability; Supercritical carbon dioxide

Indexed keywords

ACTIVITY; BIO-CHEMICAL APPLICATIONS; DITHIOTHREITOL; ENZYME DENATURATIONS; EXPERIMENTAL STUDIES; HEN EGG-WHITE LYSOZYMES; LYSOZYME; OPERATING CONDITIONS; PHOSPHATE BUFFERS; PRE TREATMENTS; RESIDUAL ACTIVITIES; SUPER-CRITICAL; SUPERCRITICAL CARBON DIOXIDE;

CARBON DIOXIDE; CATALYSTS; DENATURATION; EFFLUENT TREATMENT; ENZYME ACTIVITY; ENZYMES; STABILITY; SUPERCRITICAL FLUIDS; UREA;

SUPERCRITICAL FLUID EXTRACTION;

ANIMALS; CARBON DIOXIDE; CHICKENS; DRUG STABILITY; EGG PROTEINS; FEMALE; KINETICS; MURAMIDASE; PROTEIN DENATURATION; THERMODYNAMICS; UREA;

EID: 62949110775     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2008.11.019     Document Type: Article

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