Impact of microbial growth inhibition and proteolytic activity on the stability of a new formulation containing a phytate-degrading enzyme obtained from mushroom-Reference-Cited by-同舟云学术

Impact of microbial growth inhibition and proteolytic activity on the stability of a new formulation containing a phytate-degrading enzyme obtained from mushroom

Published:2016-09-16 Issue:7 Volume:46 Page:725-733
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Spier Michele R.¹,Siepmann Francieli B.¹,Staack Larissa²,Souza Priscila Z.²,Kumar Vikas³,Medeiros Adriane B. P.²,Soccol Carlos R.²

Affiliation:

1. Chemical Engineering Department, Food Engineering Post Graduate Program, Federal University of Paraná, Curitiba, Paraná State, Brazil

2. Bioprocess Engineering and Biotechnology Department, Federal University of Paraná, Curitiba, Paraná State, Brazil

3. Division of Aquaculture, College of Agriculture, Food Science and Sustainable Systems, Kentucky State University, Frankfort, Kentucky, USA

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Araucária

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2015.1135456

Reference40 articles.

1. Studies of stabilization of native catalase using additives

2. Stability and stabilization of globular proteins in solution

3. Interactions of formulation excipients with proteins in solution and in the dried state

4. Effects of protein aggregates: An immunologic perspective

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