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Effects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability
β‐d‐glucosidase can release aroma precursors to improve the flavor of plant food, but the hydrolysis efficiency of the enzyme is low; the purpose of this study was to improve the enzyme activity using ultrasound. The effects of ultrasound parameters on β‐d‐glucosidase activity were investigated, and...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593387/ https://www.ncbi.nlm.nih.gov/pubmed/31289652 http://dx.doi.org/10.1002/fsn3.1035 |