Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf http://psasir.upm.edu.my/id/eprint/24055/ http://www.elsevier.com/ |
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