کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4764932 1423855 2017 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Data on blueberry peroxidase kinetic characterization and stability towards thermal and high pressure processing
ترجمه فارسی عنوان
داده های مربوط به ویژگی های سینتیک ژنرانی پراکسیداز و ثبات نسبت به پردازش حرارتی و فشار بالا
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی

The data presented in this article are related to a research article entitled 'Thermal and high pressure inactivation kinetics of blueberry peroxidase' (Terefe et al., 2017) [1]. In this article, we report original data on the activity of partially purified blueberry peroxidase at different concentrations of hydrogen peroxide and phenlylenediamine as substrates and the effects of thermal and high pressure processing on the activity of the enzyme. Data on the stability of the enzyme during thermal (at temperatures ranging from 40 to 80 °C) and combined thermal-high pressure processing (100-690 MPa, 30-90 °C) are included in this report. The data are presented in this format in order to facilitate comparison with data from other researchers and allow statistical analyses and modeling by others in the field.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Data in Brief - Volume 13, August 2017, Pages 214-218
نویسندگان
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