Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 23, 2015, Pages 5682-5693

  Merz, Michael ^a   Eisele, Thomas ^a   Berends, Pieter ^b   Appel, Daniel ^b   Rabe, Swen ^b   Blank, Imre ^b   Stressler, Timo ^a   Fischer, Lutz ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Aspergillus oryzae amylase; Aspergillus oryzae peptidases; automated purification; characterization; Flavourzyme; key enzymes; protein hydrolysis

Indexed keywords

ASPERGILLUS; AUTOMATION; CHARACTERIZATION; ENZYMES; HYDROLYSIS; INDUSTRIAL RESEARCH; MASS SPECTROMETRY; PROTEINS; PURIFICATION;

ASPERGILLUS ORYZAE; AUTOMATED PURIFICATIONS; FLAVOURZYME; KEY ENZYMES; PROTEIN HYDROLYSIS;

AMYLASES;

ASPERGILLUS ORYZAE;

FLAVOURZYME; FUNGAL PROTEIN; PROTEINASE;

ASPERGILLUS ORYZAE; CHEMISTRY; ENZYME STABILITY; ENZYMOLOGY; ISOLATION AND PURIFICATION; MOLECULAR WEIGHT; PH; TEMPERATURE;

ASPERGILLUS ORYZAE; ENDOPEPTIDASES; ENZYME STABILITY; FUNGAL PROTEINS; HYDROGEN-ION CONCENTRATION; MOLECULAR WEIGHT; TEMPERATURE;

EID: 84935027210     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01665     Document Type: Article

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