Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes

The objective was to study the remaining activity of the enzyme β-galactosidase in dehydrated dairy systems and its relationship with simultaneous chemical (i.e. non-enzymatic browning, NEB) and physical changes (structural collapse) at temperatures from 70 to 105°C. The presence of milk proteins ha...

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Detalles Bibliográficos
Autores principales: Burin, L., Buera, M.P., Hough, G., Chirife, J.
Formato: JOUR
Materias:
β-galactosidase
Dehydrated dairy products
Enzyme stability
Glass transition
Non enzymatic browning: Collapse
beta galactosidase
lactose
milk protein
article
dairy product
dehydration
enzyme activity
enzyme inactivation
enzyme stability
heat tolerance
physical chemistry
storage temperature
temperature
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_03088146_v76_n4_p423_Burin
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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