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  • 1
    Electronic Resource
    Electronic Resource
    The Use of Cryoscopy in Enzymatic Studies (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— The feasibility of cryoscopy for measuring changes in water-soluble components of five enzyme-substrate mixtures was investigated. Cellulase, pectinase, pectin esterase, alpha-amylase and beta-amylase were studied. Viscosity measurements were run simultaneously with freezing points as a conventional method for determining enzymatic activity. Measurements taken at periodic intervals revealed changes in both viscosity and freezing-point values. A comparison of the two sets of values can be useful in assaying the purity of commercial enzyme preparations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00914.x
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