Selectivity of Celite-Immobilized Patatin (Lipid Acyl Hydrolase) from Potato (Solanum tuberosum L.) Tubers in Esterification Reactions As Influenced by Water Activity and Glycerol Analogues as Alcohol Acceptors-Reference-Cited by-同舟云学术

Selectivity of Celite-Immobilized Patatin (Lipid Acyl Hydrolase) from Potato (Solanum tuberosum L.) Tubers in Esterification Reactions As Influenced by Water Activity and Glycerol Analogues as Alcohol Acceptors

Published:1999-12-31 Issue:2 Volume:48 Page:155-160
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pinsirodom Praphan¹,Parkin Kirk L.¹

Affiliation:

1. Department of Food Science, 1605 Linden Drive, University of Wisconsin, Madison, Wisconsin 53706

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990338g

Reference45 articles.

1. Characterization of the lipid acyl hydrolase activity of the major potato (Solanum tuberosum) tuber protein, patatin, by cloning and abundant expression in a baculovirus vector

2. Medium-chain triglycerides-their composition, preparation, and application

3. A modified method to purify patatin from potato tubers

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