Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidase-Reference-Cited by-同舟云学术

Maillard reactions and increased enzyme inactivation during oligosaccharide synthesis by a hyperthermophilic glycosidase

Published:2003-01-03 Issue:5 Volume:81 Page:546-552
ISSN:0006-3592
Container-title:Biotechnology and Bioengineering
language:en
Short-container-title:Biotechnol. Bioeng.

Author:

Bruins M. E.,Van Hellemond E. W.,Janssen A. E. M.,Boom R. M.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference21 articles.

1. Synthesis of oligosaccharides catalyzed by thermostable β-glucosidase fromPyrococcus furiosus

2. Thermozymes and Their Applications: A Review of Recent Literature and Patents

3. 2002. Enzyme inactivation due to Maillard reactions during oligosaccharide synthesis by a hyperthermophilic glycosidase: influence of enzyme immobilisation. J Mol Cat B: Enzyme (in press).

4. The estimation of the available lysine in animal-protein foods

5. 1999. Prebiotics. In: editor. Probiotics: a critical review. Wymondham: Horizon Scientific Press. p 141-156.

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