Preservation Effect of Vitreous non Reducing Carbohydrates on the Enzymatic Activity, Denaturation Temperature and Retention of Native Structure of Lysozyme
In order to develop more efficient methodologies to preserve protein based products at room temperature, a study on the preservation of the enzyme lysozyme in glassy matrices made from three different carbohydrates: trehalose, sucrose and raffinose was carried out. The lysozyme-carbohydrate systems...
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| Pubblicato in: | Journal of the Mexican Chemical Society |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedad Química de México
2011
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=47521300010 |
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