Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk
The effects of temperature and CO2 treatment on the inactivation of alkaline phosphatase (ALP) were studied. The thermal stability of ALP was found to be significantly (P< 0.05) different in glycine/NaOH buffer, pasteurized milk and raw milk. ALP was completely inactivated in the buffer at 60, 70...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2004-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/163147 |