Effect of compressed fluids treatment on the activity, stability and enzymatic reaction performance of β-galactosidase

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1235-1240

  Manera, Ana Paula ^a   Kuhn, Graciele ^b   Polloni, André ^b   Marangoni, Marluci ^b   Zabot, Giovani ^b   Kalil, Susana J ^c   Oliveira, Débora de ^b   Treichel, Helen ^b   Vladimir Oliveira, J ^b   Mazutti, Marcio A ^b   Maugeri, Francisco ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^c FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Galactosidase; Compressed fluids; Galactooligosaccharides; Permeabilized cells

Indexed keywords

AFTER-TREATMENT; COMPRESSED FLUIDS; ENZYMATIC REACTION; EXPERIMENTAL CONDITIONS; EXPOSURE-TIME; GALACTOOLIGOSACCHARIDES; GALACTOSIDASES; HYDROLYSIS REACTION; KLUYVEROMYCES MARXIANUS; N-BUTANE; OPERATING CONDITION; PERMEABILIZED CELLS; PRE-TREATMENT; REACTION CONVERSION;

BUTANE; CARBON DIOXIDE; ENZYMES; FLUIDS; PROPANE; SYNTHESIS (CHEMICAL);

ENZYME ACTIVITY;

BETA GALACTOSIDASE; BUTANE; CARBON DIOXIDE; GALACTOSE OLIGOSACCHARIDE; PROPANE;

ARTICLE; BIOCATALYST; CELL MEMBRANE PERMEABILITY; COMPRESSED FLUID; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME KINETICS; ENZYME MECHANISM; ENZYME SPECIFICITY; ENZYME STABILITY; ENZYME SYNTHESIS; FLUID THERAPY; HYDROLYSIS; KLUYVEROMYCES MARXIANUS; NONHUMAN;

KLUYVEROMYCES MARXIANUS;

EID: 78649328990     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.040     Document Type: Article

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