Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility

European Food Research and Technology

Volumn 242, Issue 7, 2016, Pages 1005-1012

  Merz, Michael ^a   Appel, Daniel ^b   Berends, Pieter ^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 peptidases; Batch to batch variation; Commercial enzyme preparation; Flavourzyme; Process reproducibility; Protein hydrolysis

Indexed keywords

ASPERGILLUS; ENZYMES; HYDROLYSIS; INDUSTRIAL RESEARCH; PROTEINS;

ASPERGILLUS ORYZAE; BATCH-TO-BATCH VARIATIONS; COMMERCIAL ENZYMES; FLAVOURZYME; PROTEIN HYDROLYSIS; REPRODUCIBILITIES;

FOOD STORAGE;

EID: 84949498878     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2606-8     Document Type: Article

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