Stabilizing crude and ultrafiltrated α-amylase and α-glucosidase from Aspergillus oryzae by trehalose

Thermal resistance of freeze-dried α-amylase and α-glucosidase in trehalose matrices (1 to 20 % w/v) stored at 90 °C and relative humidities (RH) between 0 and 44 % was studied. At RH values up to 33 %, 10 % (w/v) trehalose was necessary to retain at least 50 % of α-amylase activity. For α-glucosida...

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Detalles Bibliográficos
Autores principales:	Terebiznik, M.R., Zylberman, V., Buera, M.P., Pilosof, A.M.R.
Formato:	JOUR
Materias:	alpha glucosidase amylase enzyme stability extractive fermentation freeze drying heat resistance humidity microbe metabolism trehalose ultrafiltration Aspergillus oryzae
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0951208X_v12_n9_p683_Terebiznik
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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