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Effect of High Pressure and 4-Hexylresorcinol on Enzymatic Activity and Darkening in Oysters

✍ Scribed by M. Pérez-Mateos; M.E. López-Caballero; P. Montero

Book ID
108823662
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
444 KB
Volume
67
Category
Article
ISSN
0022-1147

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Effects of high pressure on papain activ
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✍ Gomes, Maria Regina A; Sumner, Ian G; Ledward, Dave A 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 322 KB 👁 2 views

Papain was progressively inactivated by increasing pressures in both phosphate (pH 5É0 and 6É8) and Tris (pH 6É8) bu †er, but in all systems the e †ect at pressures up to 600 MPa was minimal and independent of the temperature. However, at 800 MPa, signiÐcant losses were found. These losses at 800 MP