FACTORS INFLUENCING THE ACTIVITY OF A HEAT-RESISTANT LIPASE OF PSEUDOMONAS

被引：20

作者：

ADAMS, DM ^{[1
]}

BRAWLEY, TG ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15322.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：677 / 680

页数：4

共 13 条

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[2] FACTORS INFLUENCING THE HEAT-RESISTANCE OF A HEAT-RESISTANT LIPASE OF PSEUDOMONAS [J].

ADAMS, DM ;

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[3]

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[4] THERMAL INACTIVATION OF A HEAT-RESISTANT LIPASE PRODUCED BY THE PSYCHROTROPHIC BACTERIUM PSEUDOMONAS-FLUORESCENS [J].

ANDERSSON, RE ;

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[5] LOW-TEMPERATURE INACTIVATION IN MILK OF HEAT-RESISTANT PROTEASES FROM PSYCHROTROPHIC BACTERIA [J].

BARACH, JT ;

ADAMS, DM ;

SPECK, ML .

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[6] STABILIZATION OF A PSYCHROTROPHIC PSEUDOMONAS PROTEASE BY CALCIUM AGAINST THERMAL INACTIVATION IN MILK AT ULTRAHIGH TEMPERATURE [J].

BARACH, JT ;

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SPECK, ML .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1976, 31 (06) :875-879

[7] AMYLASE ACTIVITY IN STERILE SPOILED PUDDING [J].

BAREFOOT, SF ;

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[8] LIPASES [J].

BIER, M .

METHODS IN ENZYMOLOGY, 1955, 1 :627-642

[9] LIPASE FROM PSEUDOMONAS FRAGI .2. PROPERTIES OF ENZYME [J].

LU, JY ;

LISKA, BJ .

APPLIED MICROBIOLOGY, 1969, 18 (01) :108-&

[10]

MEYERHOFER HJ, 1973, APPL MICROBIOL, V25, P44

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