Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of <i>α</i>-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example

Influence of Supercritical Carbon Dioxide on the Activity and Conformational Changes of <i>α</i>-Amylase, Lipase, and Peroxidase in the Solid State Using White Wheat Flour as an Example

Green technologies using renewable and alternative sources, including supercritical carbon dioxide (sc-CO<sub>2</sub>), are becoming a priority for researchers in a variety of fields, including the control of enzyme activity which, among other applications, is extremely important in the...

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Bibliographic Details
Main Authors: Milena Ivanović, Željko Knez, Maja Leitgeb
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
enzyme inactivation
supercritical carbon dioxide
α-amylase
lipase
horseradish peroxidase
structural changes
Online Access:https://www.mdpi.com/2304-8158/12/24/4499

Internet

https://www.mdpi.com/2304-8158/12/24/4499

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