Stabilizing effects of sucrose-polymer formulations on the activities of freeze-dried enzyme mixtures of alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1188-1193

  Srirangsan, Paveena ^a   Kawai, Kiyoshi ^b   Hamada Sato, Naoko ^a   Watanabe, Manabu ^a   Suzuki, Toru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Alkaline phosphatase; Freeze drying; Gelatin; Glass transition; Nucleoside phosphorylase; Sucrose; Xanthine oxidase

Indexed keywords

ALKALINE PHOSPHATASE; FREEZE-DRYING; GELATIN; NUCLEOSIDE PHOSPHORYLASE; SUCROSE; XANTHINE OXIDASE;

BIOMOLECULES; BODY FLUIDS; CURING; DEXTRAN; ENZYME ACTIVITY; ENZYMES; GLASS; GLASS TRANSITION; GLUCOSE; HYDROLASES; LOW TEMPERATURE DRYING; MIXTURES; PHOSPHATASES; PHOSPHORYLATION; POLYETHYLENE GLYCOLS; POLYETHYLENE OXIDES; POLYETHYLENES; POLYMERS; THERMOPLASTICS;

SUGAR (SUCROSE);

ALKALINE PHOSPHATASE; BOVINE SERUM ALBUMIN; DEXTRAN; GELATIN; MACROGOL; NUCLEOSIDE PHOSPHORYLASE; POLYMER; POVIDONE; SUCROSE; XANTHINE OXIDASE;

ARTICLE; CONTROLLED STUDY; ENZYME STABILITY; FREEZE DRYING; GLASS TRANSITION TEMPERATURE; STORAGE TEMPERATURE; THERMODYNAMICS;

BOVINAE;

EID: 78649334232     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.029     Document Type: Article

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