Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices

The thermal stability of enzymes lactase and invertase in dried, amorphous matrices of sugars (trehalose, malrose, lactose, sucrose, raffinose) and some other selected systems (casein, PVP, milk) was studied. The glass transition temperature (T(g)) was limited as a threshold parameter for predicting...

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Detalles Bibliográficos
Autores principales:	Schebor, C., Burin, L., Buera, M.P., Aguilera, J.M., Chirife, J.
Formato:	JOUR
Materias:	Amorphous materials Casein Catalyst activity Crystallization Enzyme immobilization Glass transition Maltose Sugar (sucrose) Thermal effects Thermodynamic stability Invertase Lactase Lactose Raffinose Trehalose Enzymes beta fructofuranosidase beta galactosidase casein disaccharide glycosidase lactase povidone sucrose trehalose animal article chemistry crystallization desiccation enzyme stability heat kinetics metabolism milk physical chemistry Animals beta-Fructofuranosidase beta-Galactosidase Caseins Chemistry, Physical Desiccation Disaccharides Enzyme Stability Glycoside Hydrolases Heat Kinetics Milk Povidone Sucrose Animalia
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_87567938_v13_n6_p857_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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