Estabilidad de la glucosa oxidasa en sistemas amorfos formados por los disacáridos sacarosa, maltosa y trehalosa Glucose oxidase stability in amorphous systems formed by saccharose, maltose and trehalose disaccharides
<abstract language="eng">Glucose-oxidase (GOD), suffers conformational change during freeze-drying. In order to determine the protection level granted by amorphous matrices (AM) of saccharose, maltose, trehalose and their combinations, the thermal inactivation constants (K D) of GOD...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Química
2007-01-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000700025 |