High pressure and temperature. How to deactivate enzymes in two different ways.
Cavaille
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Centre de Bioingénierie Gilbert Durand, INSA, Toulouse, France.
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D005656:Fungal Proteins / Q000737:chemistry; D006026:Glycoside Hydrolases / Q000737:chemistry*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D007716:Kluyveromyces / Q000201:enzymology; D043322:Lactase; D011489:Protein Denaturation; D012441:Saccharomyces cerevisiae / Q000201:enzymology; D043324:beta-Fructofuranosidase; D001616:beta-Galactosidase / Q000737:chemistry*
D005656:Fungal Proteins; D006026:Glycoside Hydrolases; D043322:Lactase; D001616:beta-Galactosidase; D043324:beta-Fructofuranosidase