The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 716-722

  Tribst, Alline A L ^a   Augusto, Pedro E D ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Enzymatic activity; High pressure homogenisation; Protease

Indexed keywords

BACILLUS SUBTILIS; ENZYMATIC ACTIVITIES; ENZYME PERFORMANCE; HIGH PRESSURE; HIGH TEMPERATURE; HOMOGENISATION; INLET TEMPERATURE; LOCK-AND-KEY; NEUTRAL PROTEASE; OPTIMUM TEMPERATURE; PROTEASE; REFRIGERATED STORAGES; RESIDUAL ACTIVITY; SPATIAL STRUCTURE; STORAGE CONDITION;

HIGH PRESSURE EFFECTS;

ENZYME ACTIVITY;

BACILLUS SUBTILIS;

EID: 84858701208     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02898.x     Document Type: Article

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