Stability of hydroperoxide lyase activity from Amaranthus tricolor (Amaranthus mangostanus L.) leaves: Influence of selected additives

Journal of the Science of Food and Agriculture

Volumn 90, Issue 5, 2010, Pages 729-734

  Long, Zhen ^a   Kong, Xiangzhen ^a   Zhang, Caimeng ^a   Hua, Yufei ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Additives; Amaranthus tricolor; Hydroperoxide lyase; Stabilisation

Indexed keywords

CYTOCHROME P450; FLAVORING AGENT; GLYCEROL; GLYCINE; HYDROPEROXIDE LYASE; LYASE; SUCROSE; TREHALOSE; VEGETABLE PROTEIN;

AMARANTHUS; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ENZYME STABILITY; ENZYMOLOGY; FOOD HANDLING; FREEZE DRYING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROSOME; OSMOLARITY; PLANT LEAF; TEMPERATURE; VEGETABLE;

ALDEHYDE-LYASES; AMARANTHUS; CYTOCHROME P-450 ENZYME SYSTEM; ENZYME STABILITY; FLAVORING AGENTS; FOOD TECHNOLOGY; FREEZE DRYING; GLYCEROL; GLYCINE; MICROSOMES; OSMOLAR CONCENTRATION; PLANT LEAVES; PLANT PROTEINS; SUCROSE; TEMPERATURE; TREHALOSE; VEGETABLES;

AMARANTHUS; AMARANTHUS TRICOLOR;

EID: 77649290930     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3874     Document Type: Article

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