Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6635
Título: Thermal inactivation kinetics of suspensions of bacillus amyloliquefaciens a-amylase in hydrophobic organic solvents
Autor: Saraiva, J.
Oliveira, J.
Hendrickx, M.
Data: 1996
Editora: Elsevier
Citação: SARAIVA, J. : OLIVEIRA, J. ; HENDRICKX, M. - Thermal inactivation kinetics of suspensions of bacillus amyloliquefaciens a-amylase in hydrophobic organic solvents. LWT - Food Science and Technology. ISSN 0023-6438. 29:4 (1996) 310-315
Resumo: The thermal inactivation of suspensions of á-amylase from Bacillus amyloliquefaciens equilibrated at three low moisture contents and with added hydrophobic organic solvents of different hydrophobicity (dodecane, octane and 1-octanol) was systematically studied at temperatures between 135 to 150°C. The inactivation kinetics showed a first order decay in all cases. The enzyme is much more thermostable and less temperature sensitive than in aqueous solution. The behaviour was compared to inactivation in dry atmospheres, at similar water contents, without solvents. The organic solvents caused a larger influence of the water content and some environments caused significant changes in the rate constants, but the activation energy was not significantly affected. The solvent showing a higher impact on the kinetic parameters was 1-octanol.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6635
Versão do Editor: http://www.sciencedirect.com/science/journal/00236438
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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