| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2087135 | Innovative Food Science & Emerging Technologies | 2012 | 5 Pages |
Abstract
⺠The amyloglucosidase activity at 65 °C increased up to 8% after high pressure homogenization. ⺠At 80 °C, the amyloglucosidase activity almost duplicated after high pressure homogenization. ⺠No amyloglucosidase activity loss was observed after high pressure homogenization at low temperature. ⺠The homogenization of amyloglucosidase at high temperature reduced the enzyme activity.
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Authors
Alline Artigiani Lima Tribst, Marcelo Cristianini,