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The individual and combined effects of water activity (aw), bulk viscosity and glass transition temperature (Tg’) on the activity of horseradish peroxidase (HRP) in buffered sugars (glucose, trehalose and maltose) and maltodextrin solutions were investigated. Viscosity was the most important factor in the inhibition of HRP activity; however, when Tg’ was changed by the using solutes with different...
Maltodextrins influenced the enzymatic activity in aqueous solutions by affecting the water activity (aw) and mobility as described by viscosity and T’g. In diluted solutions, viscosity being equal, (1) maltodextrin with dextrose equivalents (DE) of 33 was more effective than glucose in limiting horseradish peroxidase (HRP) activity; (2) an increase in the maltodextrin chain length from DE 33 to DE...
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