Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415454 | Innovative Food Science & Emerging Technologies | 2018 | 35 Pages |
Abstract
HPP and HPH are generally described as technologies able to increase the activity of several enzymes and are suggested as tools to improve the performance of commercial enzymes. The results showed that both processes improved lysozyme functionality, but the structural alteration was slight and probably transient, possibly indicating the need for processing the lysozyme immediately before using it to ensure functional gains.
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Authors
Alline Artigiani Lima Tribst, Mariana Abrahão Bueno de Morais, Carolina Yumi Tominaga, Andrey Fabricio Ziem Nascimento, Mário Tyago Murakami, Marcelo Cristianini,