6533b823fe1ef96bd127fdc2
RESEARCH PRODUCT
Evaluation of Two Method to Measure Xylanase Activity in Relation with Rheological Effects of Xylanases on White Flour
Claudia Felicia OgneanMihai OgneanLetitia Opreansubject
Food industrybusiness.industryGeography Planning and DevelopmentSubstrate (chemistry)Management Monitoring Policy and LawXylanchemistry.chemical_compoundHydrolysischemistryRheologyWhite flourArabinoxylanXylanaseFood sciencebusinessdescription
Many methods are available to measure the xylanase activity of enzymatic preparation. Most of method uses different substrates from those that will be hydrolyzed in various applications in food industry. This fact will lead to a deformed image about how evaluated xylanases will really act in a specific application. The aim of this study is to evaluate the activity of seven xylanase preparation with two method, a colorimetric method with birch insoluble xylan as substrate and a viscometric method with wheat soluble arabinoxylan as substrate.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2011-10-17 | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture |