FACTORS AFFECTING THE HEAT-STABILITY OF LIPASE PRODUCED BY A STRAIN OF PSEUDOMONAS-FLUORESCENS

被引：10

作者：

BUCKY, AR ^{[1
]}

ROBINSON, DS ^{[1
]}

HAYES, PR ^{[1
]}

机构：

[1] UNIV LEEDS,PROCTER DEPT FOOD SCI,LEEDS LS2 9JT,W YORKSHIRE,ENGLAND

来源：

FOOD CHEMISTRY | 1987年 / 23卷 / 03期

关键词：

D O I：

10.1016/0308-8146(87)90136-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：159 / 173

页数：15

共 22 条

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ANDERSSON, RE ;

HEDLUND, CB ;

JONSSON, U .

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ANDERSSON, RE .

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[4] EFFECT OF A HEAT-RESISTANT MICROBIAL LIPASE ON FLAVOR OF ULTRA-HIGH-TEMPERATURE STERILIZED MILK [J].

ANDERSSON, RE ;

DANIELSSON, G ;

HEDLUND, CB ;

SVENSSON, SG .

JOURNAL OF DAIRY SCIENCE, 1981, 64 (03) :375-379

[5] GEL-FILTRATION BEHAVIOUR OF PROTEINS RELATED TO THEIR MOLECULAR WEIGHTS OVER A WIDE RANGE [J].

ANDREWS, P .

BIOCHEMICAL JOURNAL, 1965, 96 (03) :595-&

[6]

BUCKY A R, 1986, Food Microbiology (London), V3, P37, DOI 10.1016/S0740-0020(86)80024-7

[7]

COGAN T M, 1977, Irish Journal of Food Science and Technology, V1, P95

[8]

Cowan ST., 1974, BACTERIAL CHARACTERS, V2

[9]

DOLE VP, 1960, J BIOL CHEM, V235, P2595

[10]

DRIESSEN FM, 1974, NETH MILK DAIRY J, V28, P10

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