Effects of high hydrostatic pressure on ce:italic>Rhizopus chinensis/ce:italic> lipase: II. Intermediate states during unfolding

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共9页
• 作者

  Gang Chen; Ming Miao; Bo Jiang; Jian Jin; Osvaldo H. Campanella; Biao Feng;

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• 作者单位

  State Key Laboratory of Food Science and Technology Jiangnan University;

  State Key Laboratory of Food Science and Technology Jiangnan University;

  State Key Laboratory of Food Science and Technology Jiangnan University;

  School of Pharmaceutical Sciences Jiangnan University;

  State Key Laboratory of Food Science and Technology Jiangnan University;

  State Key Laboratory of Food Science and Technology Jiangnan University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  High hydrostatic pressure; Rhizopus chinensislipase; Native-like state; Denaturation; Aggregation; Molten globule state;

  机译：高静水压力;Rhizopus chinensislipase;天然的状态;变性;聚集;熔化球状态;