Enzymatic Removal of Diacetyl from Beer : III. Enzyme Protection and Regeneration of Cofactor

Use of diacetyl reductase, a reduced nicotinamide adenine dinucleotide (NADH)-requiring enzyme, to eliminate diacetyl off-flavor in beer was studied. The crude enzyme was extracted from Aerobacter aerogenes and partially purified by ammonium sulfate precipitation or Sephadex chromatography. In the s...

Ful tanımlama

Kaydedildi:
Detaylı Bibliyografya
Asıl Yazarlar: Thompson, Janet W., Shovers, J., Sandine, W. E., Elliker, P. R.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1970
Konular:
Food and Deterioration
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC376816/
https://ncbi.nlm.nih.gov/pubmed/4318450
Etiketler: Etiketle
Etiket eklenmemiş, İlk siz ekleyin!

Benzer Materyaller