Publicação
Inactivation of alpha-amylase from Bacillus amyloliquefaciens at low moisture contents
| Resumo: | The thermal inactivation characteristics of dehydrated a-amylase in solid state at various moisture contents was studied at temperatures between 135 and 150°C. The inactivation kinetics show a first order decay. The enzyme was found to be more thermostable than in aqueous solution. The z-value dependency with moisture content has shown some fluctuactions, having an absolut minimum of 19°C at 23.9% moisture. |
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| Autores principais: | Saraiva, J. |
| Outros Autores: | De Cordt, S.; Hendrickx, M.; Oliveira, J.; Tobback, P. |
| Assunto: | Inactivation a-amylase Bacillus amyloliquefaciens moisture contents |
| Ano: | 1993 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Aveiro |
| Idioma: | inglês |
| Origem: | RIA - Repositório Institucional da Universidade de Aveiro |
| Resumo: | The thermal inactivation characteristics of dehydrated a-amylase in solid state at various moisture contents was studied at temperatures between 135 and 150°C. The inactivation kinetics show a first order decay. The enzyme was found to be more thermostable than in aqueous solution. The z-value dependency with moisture content has shown some fluctuactions, having an absolut minimum of 19°C at 23.9% moisture. |
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