Title: The thermal stability of Aspergillus oryzae alpha-amylase in presence of sugars and polyols
Authors: Samborska, K ×
Guiavarc'h, Y
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2006
Publisher: Blackwell publishing
Series Title: Journal of food process engineering vol:29 issue:3 pages:287-303
Abstract: The aim of this study was to test whether it is possible to estimate the heat stability of Aspergillus oryzae alpha-amylase (a-amylase) based on the amount of hydroxyl (OH) groups provided in a buffer solution. The thermal stability of the enzyme in a presence of different sugars (sucrose and trehalose) and polyols (mannitol, sorbitol, lactitol and glycerol) was investigated in the temperature range of 62-68C on a kinetic basis.
ISSN: 0145-8876
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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