Stabilization of -amylase, the key enzyme in carbohydrates properties alterations, at low pH

International Journal of Food Properties

Volumn 14, Issue 6, 2011, Pages 1182-1196

  Yadav, Jay Kant ^a   Prakash, V ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Aggregation; Cosolvents; Denaturation; Fluorescence; Molten globule; Secondary structure

Indexed keywords

ACIDIC CONDITIONS; ACRYLAMIDES; COSOLVENTS; ENZYME INACTIVATION; ENZYME SOLUTIONS; ENZYME STRUCTURES; HYDROPHOBIC CLUSTERS; KEY ENZYMES; MOLTEN GLOBULE; NATIVE STATE; OPTIMUM ACTIVITY; PH RANGE; PROTEIN AGGREGATION; SECONDARY STRUCTURES; STRUCTURAL STABILIZATION; TERTIARY STRUCTURES;

AMIDES; CARBOHYDRATES; DENATURATION; ENZYME ACTIVITY; FLUORESCENCE; GLYCEROL; ORGANIC ACIDS; PROTEINS; STABILIZATION; SUGAR (SUCROSE);

AMYLASES;

EID: 80054698222     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942911003592795     Document Type: Article

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