Protective Role of Trehalose on Thermal Stability of Lactase in Relation to its Glass and Crystal Forming Properties and Effect of Delaying Crystallization
- 1 May 1997
- journal article
- other
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 30 (3) , 324-329
- https://doi.org/10.1006/fstl.1996.0231
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Stability of β‐Galactosidase from Aspergillus oryzae and Khyveromyces lactis in Dry Milk PowdersJournal of Food Science, 1995
- Stability-related transitions of amorphous foodsThermochimica Acta, 1994
- Differentiating between the Effects of Water Activity and Glass Transition Dependent Mobility on a Solid State Chemical Reaction: Aspartame DegradationJournal of Agricultural and Food Chemistry, 1994
- Trehalose lowers membrane phase transitions in dry yeast cellsBiochimica et Biophysica Acta (BBA) - Biomembranes, 1994
- Effect of glass transition on rates of nonenzymic browning in food systemsJournal of Agricultural and Food Chemistry, 1992
- Phase Transitions of Mixtures of Amorphous Polysaccharides and SugarsBiotechnology Progress, 1991
- Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato JuiceJournal of Food Science, 1981
- Delayed crystallization of amorphous sucrose in humidified freeze dried model systemsInternational Journal of Food Science & Technology, 1978
- Loss of structure in freeze‐dried carbohydrates solutions: Effect of temperature, moisture content and compositionJournal of the Science of Food and Agriculture, 1976
- The Temperature Dependence of Relaxation Mechanisms in Amorphous Polymers and Other Glass-forming LiquidsJournal of the American Chemical Society, 1955