Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems

Journal of Food Engineering

Volumn 101, Issue 3, 2010, Pages 289-295

  Neri, Lilia ^a   Pittia, Paola ^a   Bertolo, Gianni ^b   Torreggiani, Danila ^b   Sacchetti, Giampiero ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b CRA IAA   (Italy)

Author keywords

Enzyme; Glass transition temperature; Horseradish peroxidase; Viscosity; Water activity

Indexed keywords

BUFFERED SOLUTIONS; BULK VISCOSITY; COMBINED EFFECT; ENZYMATIC ACTIVITIES; GLASS TRANSITION TEMPERATURE; HIGHER EFFICIENCY; HORSE-RADISH PEROXIDASE; INFLUENCE OF WATER; KEY FACTORS; LOW VISCOSITY; MALTODEXTRINS; MOLECULAR MOBILITY; NONIONIC; PEROXIDASE ACTIVITIES; SOLVENT COMPOSITION; VISCOUS SOLUTION; WATER ACTIVITY;

ALCOHOLS; CHEMICAL PROPERTIES; ENZYMES; GLASS; GLASS TRANSITION; SODIUM CHLORIDE; TEMPERATURE; VISCOSITY;

ENZYME ACTIVITY;

ARMORACIA RUSTICANA;

EID: 77955711746     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.010     Document Type: Article

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