Results 271 to 280 of about 978,452 (311)

Stabilization of food dispersions by enzymes

Food & Function, 2014
Food dispersions have become essential vehicles to carry and deliver functional ingredients such as bioactive compounds, flavors, antimicrobials, antioxidants, colors and vitamins. Most of these systems are thermodynamically unstable tending to break down over time.
Benjamin, Zeeb, Lutz, Fischer, Jochen, Weiss   +2 more
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Glucosylglycerol and glucosylglycerate as enzyme stabilizers

Biotechnology Journal, 2010
AbstractCompatible solutes constitute a diverse class of low‐molecular‐mass organic molecules that are accumulated in high intracellular concentrations in response to the external stress of hyperosmolality or high temperature. Many of these compounds like α, α‐trehalose are well known for their stabilizing effect on protein structure and could lead to ...
Thornthan, Sawangwan, Christiane, Goedl, Bernd, Nidetzky   +2 more
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Stability of enzymes.

Journal of applied biochemistry, 1985
Enzymes can lose activity through covalent and noncovalent structure alterations. In the former, protease attack and modification by small active molecules such as oxygen are important. Conformational stability can be measured by Tm, the midpoint temperature of the thermal denaturation curve, and turnover in vivo of a number of enzymes correlates with ...
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Mechanism of Enzyme Stabilization

Annals of the New York Academy of Sciences, 1987
D, Combes, T, Yoovidhya, E, Girbal, R M, Willemot, P, Monsan   +4 more
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Stability of Industrial Enzymes

1993
Abstract Industrial enzymes are nowadays widely used in a great variety of applications. An important property of an industrial enzyme is its stability, defined as its ability to retain activity under various conditions. This stability aspect relates to the entire life cycle of the enzyme which comprises production (fermentation, downstream ...
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Stabilization of Enzymes against Thermal Inactivation

1983
Publisher Summary In order to be suitable for technological applications, catalysts should be stable under operational conditions for weeks or months. With continuous research it is found that enzymes can be stabilized against thermal inactivation.
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Metal–Organic Framework-Based Enzyme Biocomposites

Chemical Reviews, 2021
, Peter Wied, Francesco Carraro
exaly  

Bioinspired Framework Catalysts: From Enzyme Immobilization to Biomimetic Catalysis

Chemical Reviews, 2023
Kun-Yu Wang, Jiandong Pang, Wei Shi
exaly  

Approaches to enzyme stabilization

Biochemical Society Transactions, 1983
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Enzyme stabilization by immobilization

Analytical Biochemistry, 1979
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