Comparison of several mathematical models for describing the joint effect of temperature and ph on glucanex activity

Biotechnology Progress

Volumn 28, Issue 2, 2012, Pages 372-381

  Prieto, Miguel Angel ^a   Vázquez, José Antonio ^a   Murado, Miguel Anxo ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Curdlan; Enzymatic activity; Glucanex; Laminarin; Mathematical modeling; PH and temperature effects

Indexed keywords

CURDLAN; ENZYMATIC ACTIVITIES; GLUCANEX; LAMINARINS; MATHEMATICAL MODELING;

FOOD ADDITIVES; MATHEMATICAL MODELS; SUBSTRATES;

TEMPERATURE;

BETA GLUCAN; CURDLAN; GLUCAN 1,3 BETA GLUCOSIDASE; LAMINARAN; POLYSACCHARIDE;

ARTICLE; BIOCATALYSIS; CHEMISTRY; COMPARATIVE STUDY; ENZYME STABILITY; KINETICS; METABOLISM; PH; TEMPERATURE; THEORETICAL MODEL;

BETA-GLUCANS; BIOCATALYSIS; ENZYME STABILITY; GLUCAN 1,3-BETA-GLUCOSIDASE; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, THEORETICAL; POLYSACCHARIDES; TEMPERATURE;

EID: 84859642762     PISSN: 87567938     EISSN: 15206033     Source Type: Journal    
DOI: 10.1002/btpr.733     Document Type: Article

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