Calorimetric studies on dry pectinlyase preparations: Impact of glass transition on inactivation kinetics

The glass transition temperature (Tg) of a dry ultrafiltrated pectinlyase (PL) preparation decreased from 56 to 24 °C when water content increased to 20%. The thermal transition temperature (Tp) for protein denaturation decreased greatly up to 40% moisture; above 40% no further changes in Tp were ob...

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Detalles Bibliográficos
Autores principales:	Taragano, V.M., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Dry pectinlyases calorimetry day length electrophoretic mobility enzyme activity enzyme inactivation glass transition temperature pectinlyase Glass transition Moisture Proteins Ultrafiltration Biotechnology Calorimetry, Differential Scanning Enzyme Activation Enzyme Stability Glass Kinetics Polysaccharide-Lyases Water
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_87567938_v17_n4_p775_Taragano
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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