Effect of molecular patch modification on the stability of dynamic high-pressure microfluidization treated trypsin

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 349-354

  Liu, Wei ^a   Zhang, Zhao Qin ^b   Liu, Cheng Mei ^a   Xie, Ming Yong ^a   Liang, Rui Hong ^a   Liu, Jun Ping ^a   Zou, Li Qiang ^a   Wan, Jie ^a  

^a NANCHANG UNIVERSITY   (China)

^b Jiangxi Research Institute of Cereal and Oil Science and Technology   (China)

Author keywords

Dynamic high pressure microfluidization (DHPM); Molecular patch modification; Stability; Unfolded trypsin

Indexed keywords

BIOLOGICAL FIELDS; ENZYME MODIFICATION; FLUORESCENCE QUENCHING; FOOD INDUSTRIES; FUNCTIONAL PROPERTIES; HYDROLYTIC STABILITY; LOWEST ENERGY STATE; META-STABLE STATE; MICROFLUIDIZATION; MOLECULAR PATCH MODIFICATION; REFOLDING; STORAGE STABILITY; TECHNICAL SCHEME; UNFOLDED TRYPSIN;

CONVERGENCE OF NUMERICAL METHODS; INNOVATION; MOTION PICTURE EXPERTS GROUP STANDARDS; POLYETHYLENE GLYCOLS; THERMODYNAMIC STABILITY;

HIGH PRESSURE EFFECTS;

EID: 84870480690     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.08.001     Document Type: Article

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