The effect of water content on the thermostability of solid-state proteins

Ann N Y Acad Sci. 1996 Oct 12:799:108-14. doi: 10.1111/j.1749-6632.1996.tb33187.x.
No abstract available

MeSH terms

  • Acid Phosphatase / chemistry*
  • Animals
  • Cattle
  • Chymotrypsin / chemistry*
  • Enzymes, Immobilized / chemistry*
  • Glycoside Hydrolases / chemistry*
  • Hot Temperature
  • Pancreas / enzymology
  • Plant Proteins / chemistry
  • Protein Denaturation
  • Water / chemistry
  • beta-Fructofuranosidase

Substances

  • Enzymes, Immobilized
  • Plant Proteins
  • Water
  • Acid Phosphatase
  • Glycoside Hydrolases
  • beta-Fructofuranosidase
  • Chymotrypsin