Thermal inactivation kinetics of wheat germ lipoxygenase
In: Journal of Food Science, Jg. 58 (1993-09-01), Heft 5, S. 1095-1098
Online
academicJournal
Zugriff:
Partially purified and crude extracts were examined to establish thermal inactivation curves for wheat germ lipoxygenase (LPO), in capillary tubes, at 60 to 68 degrees celsius. A two-fraction first-order model was evident. A minimum of two groups of isoenzymes probably exist. The order of magnitude was not different for thermostabilities of purified LPO in crude extract.
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Thermal inactivation kinetics of wheat germ lipoxygenase
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Autor/in / Beteiligte Person: | Bhirud, Prakash R. ; Sosulski, F.W. |
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Zeitschrift: | Journal of Food Science, Jg. 58 (1993-09-01), Heft 5, S. 1095-1098 |
Veröffentlichung: | 1993 |
Medientyp: | academicJournal |
ISSN: | 0022-1147 (print) |
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