Effects of curing agents and the stability of a glutaminase from Debaryomyces spp.
作者： M DURA
DOI: 10.1016/J.FOODCHEM.2003.09.012
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摘要: Abstract The stability of a glutaminase from Debaryomyces spp. CECT 11815 was studied. enzyme showed poor at acid pH (half-life below 10 h 5.5). Better observed 7.5–8.5; however, some variability found, depending on the type buffer used. thermal rather 37 °C 7.4 h) but increased lower temperatures, reaching half-life 323.2 4 °C. EDTA and ethylene glycol extended while l -Asp, DTT, glycerol several salts had opposite effect. In addition, influence curing agents activity investigated. Nitrate, nitrite, glucose ascorbic no significant effect levels typically used in processing dry-cured sausages, 1 M NaCl inhibited nearly 55% activity.
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