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Effects of high hydrostatic pressure on lipase from Rhizopus chinensis: I. Conformational changes

  • Published:2017-06 Issue: Volume:41 Page:267-276
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chen Gang,Miao Ming,Jiang Bo,Jin Jian,Campanella Osvaldo H.,Feng Biao

Funder

Specialized Research Fund for the Doctoral Program of Higher Education

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference52 articles.

1. More stable structure of wheat germ lipase at low pH than its native state;Ahmad;Biochimie,2010

2. Comparative structural changes and inactivation kinetics of pectin methylesterases from different orange cultivars processed by high pressure;Alexandrakis;Food and Bioprocess Technology,2014

3. Biomacromolecules under high hydrostatic pressure;Ando,2009

4. The SWISS-MODEL workspace: A web-based environment for protein structure homology modelling;Arnold;Bioinformatics,2006

5. Combined effects of pressure and temperature on enzyme stability;Athes;High Pressure Research,2000

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