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Effect of high pressure homogenization and papain on the preparation of autolysed yeast extract

✍ Scribed by C. Verduyn; A. Suksomcheep; M. Suphantharika

Book ID
110268184
Publisher
Springer
Year
1999
Tongue
English
Weight
109 KB
Volume
15
Category
Article
ISSN
1573-0972

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Effects of high pressure on papain activ
Effects of high pressure on papain activity and structure
✍ Gomes, Maria Regina A; Sumner, Ian G; Ledward, Dave A πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 322 KB πŸ‘ 2 views

Papain was progressively inactivated by increasing pressures in both phosphate (pH 5Γ‰0 and 6Γ‰8) and Tris (pH 6Γ‰8) 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