Amylase for Apple Juice Processing: Effects of pH, Heat, and Ca2+ Ions
The aim of this paper was to evaluate the effects of pH, heat, and Ca2+ ions on the α-amylase activities in a commercial amylolytic enzyme (Tyazyme L300), used for apple juice processing. Kinetics of thermal inactivation was studied in acetate and citrate/phosphate buffers at different temperatures...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Sarja: | Food Technology and Biotechnology |
| Aiheet: | |
| Linkit: | http://hrcak.srce.hr/file/262935 |
| Tagit: |
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