Trehalose-water-salt interactions related to the stability of β-galactosidase in supercooled media

The conservation of desirable properties in foods and ingredients is often based on the maintenance of the amorphous metastable properties of the systems. Enzymes may be stabilized by drying in saccharide matrices, but a second excipient is generally required to improve sugar protective effects. The...

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Detalles Bibliográficos
Autores principales:	Santagapita, Patricio Román, Buera, María del Pilar
Publicado:	2008
Materias:	β-galactosidase Amorphous systems Crystallization Enzyme stability Freeze-drying Salts Trehalose
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15571858_v3_n1_p87_Santagapita http://hdl.handle.net/20.500.12110/paper_15571858_v3_n1_p87_Santagapita
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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