Manipulating the combined pressure-temperature stability of alpha-amylases from Bacillus species in the high pressure pasteurization range by the use of solvent engineering

Commun Agric Appl Biol Sci. 2008;73(1):61-5.

Authors

T Grauwet¹, I Van der Plancken, M Hendrickx, A Van Loey

Affiliation

¹ Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.

PMID: 18831246

No abstract available

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacillus / enzymology*
Enzyme Stability
Food Handling / methods*
Food Microbiology
Food Technology / methods*
Food Technology / standards
Hot Temperature*
Hydrostatic Pressure*
Thermodynamics
alpha-Amylases / metabolism*

Substances

alpha-Amylases