کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278267 | 464531 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Enzyme activity of wheat esterase as affected by various cryopreservation conditions
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Seven cryoprotectants (polyethyleneglycol, sucrose, glycerol, ethyleneglycol, NaCl, Me2SO and sodium acetate anhydrous) for preserving the wheat esterase were studied and sodium acetate anhydrous (SAA) was chosen as the most effective cryoprotectant. The effects of pretreatment conditions (temperature and time), SAA concentration and the cooling procedures on the recovery ratio of enzyme activity were investigated. The study indicated that the effects of cooling procedure and pretreatment temperature on the recovery ratio of enzyme activity were significant and a suitable cooling procedure and lower pretreatment temperature should be chosen in order to preserve the enzyme activity of wheat esterase.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 69, Issue 1, July 2005, Pages 17-22
Journal: Journal of Food Engineering - Volume 69, Issue 1, July 2005, Pages 17-22
نویسندگان
Fei Xu, Tse-Chao Hua, Da-Wen Sun, Jian-Jun Xiao, Xiao-Lei Zhao,