The effect of water content on the thermostability of solid-state proteins.
Greco
G
G
Dipartimento di Ingegneria Chimica, Università degli Studi di Napoli, Federico II, Italy.
Pirozzi
D
D
Toscano
G
G
Maremonti
M
M
D000135:Acid Phosphatase / Q000737:chemistry*; D000818:Animals; D002417:Cattle; D002918:Chymotrypsin / Q000737:chemistry*; D004800:Enzymes, Immobilized / Q000737:chemistry*; D006026:Glycoside Hydrolases / Q000737:chemistry*; D006358:Hot Temperature; D010179:Pancreas / Q000201:enzymology; D010940:Plant Proteins / Q000737:chemistry; D011489:Protein Denaturation; D014867:Water / Q000737:chemistry; D043324:beta-Fructofuranosidase
D004800:Enzymes, Immobilized; D010940:Plant Proteins; D014867:Water; D000135:Acid Phosphatase; D006026:Glycoside Hydrolases; D043324:beta-Fructofuranosidase; D002918:Chymotrypsin