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Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP.

Author(s) : SCHEBOR C., BUERA M. del P., CHIRIFE J.

Type of article: Article

Summary

Present results suggest that invertase inactivation in dried amorphous systems cannot be adequately explained by the glass-transition theory and this is particularly true for threhalose, for which some additional mechanism of enzyme is likely to operate.

Details

  • Original title: Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP.
  • Record ID : 1997-3645
  • Languages: English
  • Source: J. Food Eng. - vol. 30 - n. 3-4
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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