Thermal inactivation of L-glutamic acid decarboxylase from Escherichia coli [Automated procedure for detection of food contaminants]
The rate of thermal inactivation of glutamate decarboxylase (EC 4.1.1.15) from Escherichia coli was determined in terms of the z value and thermodynamic parameters. The enzyme was inactivated at a faster rate than E. coli when heated at food process temperatures in buffer.
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| Veröffentlicht in: | Journal of food protection 1981-03, Vol.44 (3), p.213-214 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The rate of thermal inactivation of glutamate decarboxylase (EC 4.1.1.15) from Escherichia coli was determined in terms of the z value and thermodynamic parameters. The enzyme was inactivated at a faster rate than E. coli when heated at food process temperatures in buffer. |
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| ISSN: | 0362-028X 1944-9097 |
| DOI: | 10.4315/0362-028X-44.3.213 |