Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure

Cunha, Jeferson Silva; Pacheco, Flaviana Coelho; Martins, Caio Cesar Nemer; Pacheco, Ana Flávia Coelho; Tribst, Alline Artigiani Lima; Leite Júnior, Bruno Ricardo de Castro

doi:10.1016/j.foodres.2024.114662

Food Research International

2024

DOI: 10.1016/j.foodres.2024.114662

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Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure

Jeferson Silva Cunha,

Flaviana Coelho Pacheco,

Caio Cesar Nemer Martins

et al.

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Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates

dos Santos,

Cunha,

Pacheco

et al. 2024

Process Biochemistry

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Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates

dos Santos,

Cunha,

Pacheco

et al. 2024

Process Biochemistry

View full text Add to dashboard Cite

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Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure

Cited by 1 publication

References 55 publications

Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates

Improvement of the production of pequi almond (Caryocar brasiliense Camb.) protein hydrolysates through ultrasound-assisted enzymolysis: Impact on hydrolysis kinetics, structure and functional properties of hydrolysates

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