A technique of continuous water activity control was used to examine the effects of water activity on enzyme catalysis in organic media. Esterification catalyzed by Rhizopus arrhizus lipase was preferably carried out at a water activity of 0.33, which resulted in both maximal initial reaction rate a
✦ LIBER ✦
Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system
✍ Scribed by Emilie Korbel, El-Hadi Attal, Joël Grabulos…
- Book ID
- 120754971
- Publisher
- Springer
- Year
- 2013
- Tongue
- English
- Weight
- 653 KB
- Volume
- 237
- Category
- Article
- ISSN
- 0044-3026
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