Repositório Institucional da Universidade de Aveiro > QOPNA - Química Orgânica de Produtos Naturais e Agroalimentares > QOPNA - Comunicações >
 Inactivation of alpha-amylase from Bacillus amyloliquefaciens at low moisture contents
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7765

title: Inactivation of alpha-amylase from Bacillus amyloliquefaciens at low moisture contents
authors: Saraiva, J.
De Cordt, S.
Hendrickx, M.
Oliveira, J.
Tobback, P.
keywords: Inactivation
Bacillus amyloliquefaciens
moisture contents
issue date: 1993
publisher: Elsevier Science Publishers
abstract: 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.
URI: http://hdl.handle.net/10773/7765
ISBN: 978-0444893727
source: Stability and stabilization of enzymes: proceedings of an international symposium held in Maastricht
appears in collectionsQOPNA - Comunicações

files in this item

file description sizeformat
1 Proc I 1993 Stab Enzymes Jorge S.pdf3.1 MBAdobe PDFview/open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! RCAAP OpenAIRE DeGóis
ria-repositorio@ua.pt - Copyright ©   Universidade de Aveiro - RIA Statistics - Powered by MIT's DSpace software, Version 1.6.2