Production of Cell Membrane-Bound α- and β-Glucosidase by Lactobacillus acidophilus View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2012-02

AUTHORS

P. M. Mahajan, K. M. Desai, S. S. Lele

ABSTRACT

Hydrolytic enzymes, viz. α- and β-glucosidase, were produced from indigenous isolate, Lactobacillus acidophilus, isolated from fermented Eleusine coracana. Production of these enzymes was enhanced by optimizing media using one factor at a time followed by response surface methodology. The optimized media resulted in a 2.5- and 2.1-fold increase in α- and β-glucosidase production compared with their production in basal MRS medium. Localization studies indicated 80% of the total activity to be present in the cell membrane-bound fraction. Lack of sufficient release of these enzymes using various physical, chemical, and enzymatic methods confirmed their unique characteristic of being tightly cell membrane bound. Enzyme characterization revealed that both α- and β-glucosidase exhibited optimum catalytic activity at 50 °C and pH 6.0 and 5.0, respectively. Km and Vmax of α-glucosidase were 4.31 mM and 149 μmol min−1 mL−1 for p-nitrophenyl-α-d-glucopyranoside as substrate and 3.8 mM and 120 μmol min−1 mL−1 for β-glucosidase using p-nitrophenyl-β-d-glucopyranoside as the substrate. More... »

PAGES

706-718

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11947-010-0417-2

DOI

http://dx.doi.org/10.1007/s11947-010-0417-2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1015144828


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biochemistry and Cell Biology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University of Mumbai", 
          "id": "https://www.grid.ac/institutes/grid.44871.3e", 
          "name": [
            "Food Engineering and Technology Department, Institute of Chemical Technology, Deemed University, Matunga, Mumbai, 400 019, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mahajan", 
        "givenName": "P. M.", 
        "id": "sg:person.01347743207.78", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01347743207.78"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Mumbai", 
          "id": "https://www.grid.ac/institutes/grid.44871.3e", 
          "name": [
            "Food Engineering and Technology Department, Institute of Chemical Technology, Deemed University, Matunga, Mumbai, 400 019, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Desai", 
        "givenName": "K. M.", 
        "id": "sg:person.01040015525.26", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01040015525.26"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Mumbai", 
          "id": "https://www.grid.ac/institutes/grid.44871.3e", 
          "name": [
            "Food Engineering and Technology Department, Institute of Chemical Technology, Deemed University, Matunga, Mumbai, 400 019, India"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Lele", 
        "givenName": "S. S.", 
        "id": "sg:person.01034100544.20", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01034100544.20"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1128/aem.00774-07", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004253692"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1139/m90-009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007549736"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/bit.260230714", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007818069"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-008-0127-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009652989", 
          "https://doi.org/10.1007/s11947-008-0127-1"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0308-8146(91)90088-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009935304"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0308-8146(91)90088-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009935304"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0008-6215(99)00222-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010517921"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-007-0021-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011917334", 
          "https://doi.org/10.1007/s11947-007-0021-2"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1104/pp.010712", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013468690"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0168-1656(98)00160-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015108108"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2002.tb08866.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015650418"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/a:1011948405581", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015850437", 
          "https://doi.org/10.1023/a:1011948405581"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0032-9592(97)00041-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1022397099"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3109/10409238909082556", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024205474"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1271/bbb1961.50.2287", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024323613"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2003.tb05721.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024775887"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/b:wibi.0000043195.80695.17", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025219932", 
          "https://doi.org/10.1023/b:wibi.0000043195.80695.17"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(80)90065-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026323346"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(80)90065-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026323346"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1042/bj0860011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028635444"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1042/bj0860011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028635444"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0922-338x(94)90021-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029033021"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0922-338x(94)90021-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029033021"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2004.11.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029760692"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1385/abab:121:1-3:0243", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030037843", 
          "https://doi.org/10.1385/abab:121:1-3:0243"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0005-2744(78)90332-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031775345"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0005-2744(78)90332-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031775345"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11274-005-0079-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032304639", 
          "https://doi.org/10.1007/s11274-005-0079-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11274-005-0079-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032304639", 
          "https://doi.org/10.1007/s11274-005-0079-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/02648725.1985.10647809", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035609881"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(82)90084-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037541227"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0141-0229(82)90084-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037541227"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1139/m87-107", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038443000"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1271/bbb1961.55.979", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038758874"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0168-1605(01)00607-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039401753"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2672.1997.00136.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041305362"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2672.1997.00136.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041305362"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6976.1999.tb00395.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047459255"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.enzmictec.2006.07.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050921157"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0168-6445(98)00042-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054622965"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1077159064", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1077159458", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1081734538", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1083324397", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2012-02", 
    "datePublishedReg": "2012-02-01", 
    "description": "Hydrolytic enzymes, viz. \u03b1- and \u03b2-glucosidase, were produced from indigenous isolate, Lactobacillus acidophilus, isolated from fermented Eleusine coracana. Production of these enzymes was enhanced by optimizing media using one factor at a time followed by response surface methodology. The optimized media resulted in a 2.5- and 2.1-fold increase in \u03b1- and \u03b2-glucosidase production compared with their production in basal MRS medium. Localization studies indicated 80% of the total activity to be present in the cell membrane-bound fraction. Lack of sufficient release of these enzymes using various physical, chemical, and enzymatic methods confirmed their unique characteristic of being tightly cell membrane bound. Enzyme characterization revealed that both \u03b1- and \u03b2-glucosidase exhibited optimum catalytic activity at 50 \u00b0C and pH 6.0 and 5.0, respectively. Km and Vmax of \u03b1-glucosidase were 4.31 mM and 149 \u03bcmol min\u22121 mL\u22121 for p-nitrophenyl-\u03b1-d-glucopyranoside as substrate and 3.8 mM and 120 \u03bcmol min\u22121 mL\u22121 for \u03b2-glucosidase using p-nitrophenyl-\u03b2-d-glucopyranoside as the substrate.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11947-010-0417-2", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1045464", 
        "issn": [
          "1935-5130", 
          "1935-5149"
        ], 
        "name": "Food and Bioprocess Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "5"
      }
    ], 
    "name": "Production of Cell Membrane-Bound \u03b1- and \u03b2-Glucosidase by Lactobacillus acidophilus", 
    "pagination": "706-718", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "4827dc6e21644fa0ddab0e9b1b42b2f905a2c4eac6a636d7767b62f779fb9b7a"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11947-010-0417-2"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1015144828"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11947-010-0417-2", 
      "https://app.dimensions.ai/details/publication/pub.1015144828"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T19:11", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8678_00000521.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs11947-010-0417-2"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11947-010-0417-2'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11947-010-0417-2'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11947-010-0417-2'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11947-010-0417-2'


 

This table displays all metadata directly associated to this object as RDF triples.

185 TRIPLES      21 PREDICATES      63 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11947-010-0417-2 schema:about anzsrc-for:06
2 anzsrc-for:0601
3 schema:author N289516c3105b4ba59157ed762e7e710b
4 schema:citation sg:pub.10.1007/s11274-005-0079-9
5 sg:pub.10.1007/s11947-007-0021-2
6 sg:pub.10.1007/s11947-008-0127-1
7 sg:pub.10.1023/a:1011948405581
8 sg:pub.10.1023/b:wibi.0000043195.80695.17
9 sg:pub.10.1385/abab:121:1-3:0243
10 https://app.dimensions.ai/details/publication/pub.1077159064
11 https://app.dimensions.ai/details/publication/pub.1077159458
12 https://app.dimensions.ai/details/publication/pub.1081734538
13 https://app.dimensions.ai/details/publication/pub.1083324397
14 https://doi.org/10.1002/bit.260230714
15 https://doi.org/10.1016/0005-2744(78)90332-7
16 https://doi.org/10.1016/0141-0229(80)90065-4
17 https://doi.org/10.1016/0141-0229(82)90084-9
18 https://doi.org/10.1016/0308-8146(91)90088-6
19 https://doi.org/10.1016/0922-338x(94)90021-3
20 https://doi.org/10.1016/j.enzmictec.2006.07.007
21 https://doi.org/10.1016/j.foodres.2004.11.008
22 https://doi.org/10.1016/s0008-6215(99)00222-0
23 https://doi.org/10.1016/s0032-9592(97)00041-1
24 https://doi.org/10.1016/s0168-1605(01)00607-9
25 https://doi.org/10.1016/s0168-1656(98)00160-6
26 https://doi.org/10.1016/s0168-6445(98)00042-4
27 https://doi.org/10.1042/bj0860011
28 https://doi.org/10.1046/j.1365-2672.1997.00136.x
29 https://doi.org/10.1080/02648725.1985.10647809
30 https://doi.org/10.1104/pp.010712
31 https://doi.org/10.1111/j.1365-2621.2002.tb08866.x
32 https://doi.org/10.1111/j.1365-2621.2003.tb05721.x
33 https://doi.org/10.1111/j.1574-6976.1999.tb00395.x
34 https://doi.org/10.1128/aem.00774-07
35 https://doi.org/10.1139/m87-107
36 https://doi.org/10.1139/m90-009
37 https://doi.org/10.1271/bbb1961.50.2287
38 https://doi.org/10.1271/bbb1961.55.979
39 https://doi.org/10.3109/10409238909082556
40 schema:datePublished 2012-02
41 schema:datePublishedReg 2012-02-01
42 schema:description Hydrolytic enzymes, viz. α- and β-glucosidase, were produced from indigenous isolate, Lactobacillus acidophilus, isolated from fermented Eleusine coracana. Production of these enzymes was enhanced by optimizing media using one factor at a time followed by response surface methodology. The optimized media resulted in a 2.5- and 2.1-fold increase in α- and β-glucosidase production compared with their production in basal MRS medium. Localization studies indicated 80% of the total activity to be present in the cell membrane-bound fraction. Lack of sufficient release of these enzymes using various physical, chemical, and enzymatic methods confirmed their unique characteristic of being tightly cell membrane bound. Enzyme characterization revealed that both α- and β-glucosidase exhibited optimum catalytic activity at 50 °C and pH 6.0 and 5.0, respectively. Km and Vmax of α-glucosidase were 4.31 mM and 149 μmol min−1 mL−1 for p-nitrophenyl-α-d-glucopyranoside as substrate and 3.8 mM and 120 μmol min−1 mL−1 for β-glucosidase using p-nitrophenyl-β-d-glucopyranoside as the substrate.
43 schema:genre research_article
44 schema:inLanguage en
45 schema:isAccessibleForFree false
46 schema:isPartOf N2373b9bae4e94e22b4abdb33acaec5a3
47 Nc73c9adf8c8645e89eccced8b309b3df
48 sg:journal.1045464
49 schema:name Production of Cell Membrane-Bound α- and β-Glucosidase by Lactobacillus acidophilus
50 schema:pagination 706-718
51 schema:productId N207abfd3d6454e6eaea86f0203873cda
52 N6dd5a851c76248ba8404002dcc91b3ef
53 Nfd8d5ae1fdf242d783d24244e90b2396
54 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015144828
55 https://doi.org/10.1007/s11947-010-0417-2
56 schema:sdDatePublished 2019-04-10T19:11
57 schema:sdLicense https://scigraph.springernature.com/explorer/license/
58 schema:sdPublisher N28da0e2655c8438bb4e9e7f2314e4f73
59 schema:url http://link.springer.com/10.1007%2Fs11947-010-0417-2
60 sgo:license sg:explorer/license/
61 sgo:sdDataset articles
62 rdf:type schema:ScholarlyArticle
63 N10fe90e0c69f4649afbacf23299f1d10 rdf:first sg:person.01034100544.20
64 rdf:rest rdf:nil
65 N207abfd3d6454e6eaea86f0203873cda schema:name dimensions_id
66 schema:value pub.1015144828
67 rdf:type schema:PropertyValue
68 N2373b9bae4e94e22b4abdb33acaec5a3 schema:issueNumber 2
69 rdf:type schema:PublicationIssue
70 N289516c3105b4ba59157ed762e7e710b rdf:first sg:person.01347743207.78
71 rdf:rest N5ea0553210f24e75afbab76c97e2b7c1
72 N28da0e2655c8438bb4e9e7f2314e4f73 schema:name Springer Nature - SN SciGraph project
73 rdf:type schema:Organization
74 N5ea0553210f24e75afbab76c97e2b7c1 rdf:first sg:person.01040015525.26
75 rdf:rest N10fe90e0c69f4649afbacf23299f1d10
76 N6dd5a851c76248ba8404002dcc91b3ef schema:name readcube_id
77 schema:value 4827dc6e21644fa0ddab0e9b1b42b2f905a2c4eac6a636d7767b62f779fb9b7a
78 rdf:type schema:PropertyValue
79 Nc73c9adf8c8645e89eccced8b309b3df schema:volumeNumber 5
80 rdf:type schema:PublicationVolume
81 Nfd8d5ae1fdf242d783d24244e90b2396 schema:name doi
82 schema:value 10.1007/s11947-010-0417-2
83 rdf:type schema:PropertyValue
84 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
85 schema:name Biological Sciences
86 rdf:type schema:DefinedTerm
87 anzsrc-for:0601 schema:inDefinedTermSet anzsrc-for:
88 schema:name Biochemistry and Cell Biology
89 rdf:type schema:DefinedTerm
90 sg:journal.1045464 schema:issn 1935-5130
91 1935-5149
92 schema:name Food and Bioprocess Technology
93 rdf:type schema:Periodical
94 sg:person.01034100544.20 schema:affiliation https://www.grid.ac/institutes/grid.44871.3e
95 schema:familyName Lele
96 schema:givenName S. S.
97 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01034100544.20
98 rdf:type schema:Person
99 sg:person.01040015525.26 schema:affiliation https://www.grid.ac/institutes/grid.44871.3e
100 schema:familyName Desai
101 schema:givenName K. M.
102 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01040015525.26
103 rdf:type schema:Person
104 sg:person.01347743207.78 schema:affiliation https://www.grid.ac/institutes/grid.44871.3e
105 schema:familyName Mahajan
106 schema:givenName P. M.
107 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01347743207.78
108 rdf:type schema:Person
109 sg:pub.10.1007/s11274-005-0079-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032304639
110 https://doi.org/10.1007/s11274-005-0079-9
111 rdf:type schema:CreativeWork
112 sg:pub.10.1007/s11947-007-0021-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011917334
113 https://doi.org/10.1007/s11947-007-0021-2
114 rdf:type schema:CreativeWork
115 sg:pub.10.1007/s11947-008-0127-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009652989
116 https://doi.org/10.1007/s11947-008-0127-1
117 rdf:type schema:CreativeWork
118 sg:pub.10.1023/a:1011948405581 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015850437
119 https://doi.org/10.1023/a:1011948405581
120 rdf:type schema:CreativeWork
121 sg:pub.10.1023/b:wibi.0000043195.80695.17 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025219932
122 https://doi.org/10.1023/b:wibi.0000043195.80695.17
123 rdf:type schema:CreativeWork
124 sg:pub.10.1385/abab:121:1-3:0243 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030037843
125 https://doi.org/10.1385/abab:121:1-3:0243
126 rdf:type schema:CreativeWork
127 https://app.dimensions.ai/details/publication/pub.1077159064 schema:CreativeWork
128 https://app.dimensions.ai/details/publication/pub.1077159458 schema:CreativeWork
129 https://app.dimensions.ai/details/publication/pub.1081734538 schema:CreativeWork
130 https://app.dimensions.ai/details/publication/pub.1083324397 schema:CreativeWork
131 https://doi.org/10.1002/bit.260230714 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007818069
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/0005-2744(78)90332-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031775345
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/0141-0229(80)90065-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1026323346
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/0141-0229(82)90084-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037541227
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/0308-8146(91)90088-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009935304
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/0922-338x(94)90021-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029033021
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/j.enzmictec.2006.07.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050921157
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1016/j.foodres.2004.11.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029760692
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/s0008-6215(99)00222-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010517921
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/s0032-9592(97)00041-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022397099
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/s0168-1605(01)00607-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039401753
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1016/s0168-1656(98)00160-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015108108
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/s0168-6445(98)00042-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1054622965
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1042/bj0860011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028635444
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1046/j.1365-2672.1997.00136.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1041305362
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1080/02648725.1985.10647809 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035609881
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1104/pp.010712 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013468690
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1111/j.1365-2621.2002.tb08866.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1015650418
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1111/j.1365-2621.2003.tb05721.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1024775887
168 rdf:type schema:CreativeWork
169 https://doi.org/10.1111/j.1574-6976.1999.tb00395.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1047459255
170 rdf:type schema:CreativeWork
171 https://doi.org/10.1128/aem.00774-07 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004253692
172 rdf:type schema:CreativeWork
173 https://doi.org/10.1139/m87-107 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038443000
174 rdf:type schema:CreativeWork
175 https://doi.org/10.1139/m90-009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007549736
176 rdf:type schema:CreativeWork
177 https://doi.org/10.1271/bbb1961.50.2287 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024323613
178 rdf:type schema:CreativeWork
179 https://doi.org/10.1271/bbb1961.55.979 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038758874
180 rdf:type schema:CreativeWork
181 https://doi.org/10.3109/10409238909082556 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024205474
182 rdf:type schema:CreativeWork
183 https://www.grid.ac/institutes/grid.44871.3e schema:alternateName University of Mumbai
184 schema:name Food Engineering and Technology Department, Institute of Chemical Technology, Deemed University, Matunga, Mumbai, 400 019, India
185 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...