Immobilized pepsin: Properties and use to prevent haze formation in beer and wine-Reference-Cited by-同舟云学术

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Immobilized pepsin: Properties and use to prevent haze formation in beer and wine

Published:1979-05 Issue:5 Volume:1 Page:225-230
ISSN:0141-5492
Container-title:Biotechnology Letters
language:en
Short-container-title:Biotechnol Lett

Author:

Hartmeier W.

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Link

http://link.springer.com/article/10.1007/BF01386904/fulltext.html

Reference9 articles.

1. Basarova, G. and Turkova, J. (1977). Brauwiss. 30, 204?209.

2. Drawert, F., Hagen, W., Nitsche, T. and Sipos, S. (1974). Brauwiss. 27, 297?304.

3. Hartmeier, W. (1976). Deutsche Auslegeschrift 2.636.206. appl. C.H. Boehringer Sohn, Ingelheim; 12.08.76.

4. Hartmeier, W. (1979a). Brauerei-Rdsch. 90, 31?34.

5. Hartmeier, W. (1979b). Biotechnol. Lett. 1, 21?26.

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A review on the immobilization of pepsin: A Lys-poor enzyme that is unstable at alkaline pH values;International Journal of Biological Macromolecules;2022-06

2. Determination of pepsin by capillary electrophoresis using mixed polymer coated capillary with switchable properties toward protein adsorption/desorption;Journal of Separation Science;2022-04-11

3. Site-directed mutagenesis of porcine pepsin: Possible role of Asp32, Thr33, Asp215 and Gly217 in maintaining the nuclease activity of pepsin;Enzyme and Microbial Technology;2016-07

4. Evidence for an Extracellular Acid Proteolytic Activity Secreted by Living Cells ofSaccharomyces cerevisiaePlR1: Impact on Grape Proteins;Journal of Agricultural and Food Chemistry;2011-06-08

5. SCREENING FOR EXTRACELLULAR ACID PROTEASE(S) PRODUCTION BY WINE YEASTS*;Journal of the Institute of Brewing;1987-07-08

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