Thermostability and browning development of fungal α-amylase freeze-dried in carbohydrate and PVP matrices

Thermal stability and browning development of systems containing fungal α-amylase in lactose, raffinose, sucrose, trehalose and polyvinylpyrrolidone (PVP) matrices after heat treatment at 70 °C in a constant relative humidity (RH) environment and in connection with phase transitions were studied. Ma...

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Detalles Bibliográficos
Publicado:	1998
Materias:	Browning Glass transition Thermostability Trehalose α-amylase
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v31_n2_p143_Terebiznik http://hdl.handle.net/20.500.12110/paper_00236438_v31_n2_p143_Terebiznik
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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