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...
Autores principales: | Taragano, V.M., Pilosof, A.M.R. |
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Formato: | JOUR |
Materias: | |
Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_87567938_v17_n4_p775_Taragano |
Aporte de: |
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