𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Quantitative evaluation of the pH profile in organic acid fermentations

✍ Scribed by Dimitrios G. Hatzinikolaou; Henry Y. Wang

Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
510 KB
Volume
37
Category
Article
ISSN
0006-3592

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Evaluation of the concentration and enan
Evaluation of the concentration and enantiomeric purity of selected free amino acids in fermented malt beverages (beers)
✍ K. Helen Ekborg-Ott; Daniel W. Armstrong πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 896 KB

Even though amino acids are important trace components in the brewing of beers, they have not been extensively evaluated in these beverages. Studies involving the enantiomeric composition of these amino acids are even less prevalent. A brief summary of the brewing process for malt beverages is given

Characterization of the acidic and basic
Characterization of the acidic and basic limbs of a bell-shaped pH profile in the inhibitory activity of bromelain inhibitor VI
✍ Ken-ichi Hatano; Yoriko Sawano; Takuya Miyakawa; Masaru Tanokura πŸ“‚ Article πŸ“… 2006 πŸ› Wiley (John Wiley & Sons) 🌐 English βš– 577 KB

## Abstract Bromelain inhibitor VI (BI‐VI) is a cysteine proteinase inhibitor from pineapple stem and a unique two‐chain inhibitor composed of two distinct domains. BI‐VI's inhibitory activity toward the target enzyme bromelain is maximal at pH 4 and shows a bell‐shaped pH profile with p__K__~a~ va