The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase

International Journal of Food Science and Technology

Volumn 46, Issue 8, 2011, Pages 1545-1553

  Yang, Yingjie ^a   Liao, Xiaojun ^a   Hu, Xiaosong ^a   Zhang, Yan ^a   Chen, Fang ^a   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

High pressure carbon dioxide; Inactivation kinetics; Myrosinase; Structural alteration

Indexed keywords

DECIMAL REDUCTION; EXPOSURE TIME; FIRST ORDER REACTIONS; HIGH-PRESSURE CARBON DIOXIDE; INACTIVATION KINETICS; KINETIC DATA; MYROSINASE; STRUCTURAL ALTERATION; STRUCTURAL ALTERATIONS; TRYPTOPHAN FLUORESCENCE;

AMINO ACIDS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; DISSOLUTION; ENZYME ACTIVITY; KINETICS; RATE CONSTANTS;

CARBON DIOXIDE;

EID: 79959948767     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02614.x     Document Type: Article

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