Thermal Stability of Dehydrated α-Amylase in Trehalose Matrices in Relation to its Phase Transitions

Thermal stability of α-amylase in trehalose matrices of reduced moisture content was studied as affected by phase transitions occurring as a result of increasing temperature at a moisture content of 50 g/kg. Removal of water greatly enhanced thermal stability of α-amylase but when trehalose was pres...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Terebiznik, M.R., Buera, M.P., Pilosof, A.M.R.
Formato:	JOUR
Materias:	α-amylase Phase transitions Stability Trehalose Arrhenius
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v30_n5_p513_Terebiznik
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Thermal Stability of Dehydrated α-Amylase in Trehalose Matrices in Relation to its Phase Transitions
por: Terebiznik, Mauricio R., et al.
Publicado: (1997)

Thermostability and browning development of fungal α-amylase freeze-dried in carbohydrate and PVP matrices
por: Terebiznik, M.R., et al.

Thermostability and browning development of fungal α-amylase freeze-dried in carbohydrate and PVP matrices
Publicado: (1998)

Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
por: Terebiznik, M.R., et al.

Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose
por: Terebiznik, Mauricio R., et al.
Publicado: (1998)

Experimental approach to optimize the use of α-amylases in breadmaking
por: Rosell, C.M., et al.

Experimental approach to optimize the use of α-amylases in breadmaking
por: Haros, Claudia Mónica
Publicado: (2001)

Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization
por: Cardona, S., et al.

Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR
por: Gallo, A., et al.

Novel C-2 Symmetric Molecules as α-Glucosidase and α-Amylase Inhibitors: Design, Synthesis, Kinetic Evaluation, Molecular Docking and Pharmacokinetics
por: Shahzad, Danish, et al.
Publicado: (2019)

Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization
por: Cardona, Silvia T., et al.
Publicado: (1997)

Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization
por: Mazzobre, M.F., et al.

Adsorption isotherm of amorphous trehalose
por: Iglesias, H.A., et al.

Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization
por: Mazzobre, María Florencia, et al.
Publicado: (1997)

Crystallization kinetics of concentrated α,α-trehalose and α,α-trehalose/salt solutions studied by low-resolution 1H-pulsed NMR
Publicado: (2002)

Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
por: Schebor, C., et al.

Influence of pH and aeration on bacterial formation of amylase
por: Mazza, Luis A., et al.
Publicado: (1970)

Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
por: Cerdeira, M., et al.

Acid Pullulanase from Bacillus polymyxa MIR-23
por: Castro, G.R., et al.

Trehalose-water-salt interactions related to the stability of β-galactosidase in supercooled media
por: Santagapita, P.R., et al.

Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices
por: Cerrutti, P., et al.

Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
por: Schebor, Carolina C., et al.
Publicado: (1996)

Adsorption isotherm of amorphous trehalose
por: Iglesias, Héctor Arturo, et al.
Publicado: (1997)

Alteration of salivary amylase concentration in submandibular gland of wistar rats by the effect of Bevacizumab, 5- Fluorouracil and Oxaliplatin
por: Dubersarsky, Claudio Gastón, et al.
Publicado: (2023)

Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α-Trehalose Solutions
Publicado: (2003)

Acid Pullulanase from Bacillus polymyxa MIR-23
por: Castro, Guillermo Raúl, et al.
Publicado: (1992)

Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices
por: Buera, M.P., et al.

Factors influencing β-glucosidase production, activity and stability in Nectria catalinensis
Publicado: (1999)

Factors influencing β-glucosidase production, activity and stability in Nectria catalinensis
por: Pardo, A.G., et al.

Transport and metabolism of trehalose in Escherichia coli and Salmonella typhimurium
por: Maréchal, L.R.

Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization
por: Elizalde, B.E., et al.

Viscosity of concentrated sucrose and trehalose aqueous solutions including the supercooled regime
por: Longinotti, M.P., et al.

Stabilization and controlled release of invertase through the addition of trehalose in wet and dried Alginate-Chitosan Beads
por: Santagapita, P.R., et al.

Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
por: Schebor, C., et al.

Combined effects of trehalose and cations on the thermal resistance of β-galactosidase in freeze-dried systems
por: Mazzobre, M.F., et al.

Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices
Publicado: (2000)

Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
por: Castro, G.R., et al.

Amylolytic enzymes produced by Bacillus amyloliquefaciens MIR‐41 in batch and continuous culture
por: Castro, G.R., et al.

Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials
por: Schebor, Carolina C., et al.
Publicado: (1999)

Transport and metabolism of trehalose in Escherichia coli and Salmonella typhimurium
Publicado: (1984)