Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 457-462

  Jiang, Zhengqiang ^a   Cong, Qianqian ^a   Yan, Qiaojuan ^a   Kumar, Narasimha ^a   Du, Xuedan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chaetomium; Characterisation; Chinese steamed bread; Purification; Thermostable; Xylanase

Indexed keywords

XYLAN; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; BIRCH; BREAD; CHAETOMIUM; CHINESE; CORN; ENZYME ACTIVITY; ENZYME PURIFICATION; ENZYME STABILITY; ENZYME SYNTHESIS; FOOD PROCESSING; FOOD QUALITY; FUNGUS CULTURE; MOLECULAR WEIGHT; NONHUMAN; OAT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEMPERATURE; THERMOSTABILITY;

CHAETOMIUM; FUNGI; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 73249129396     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.038     Document Type: Article

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