The present study demonstrates a simple approach to enhancing thermal stability of butyrylcholinesterase (BChE) by using natural polymers. Analysis inactivation the tetrameric BChE in starch and gelatin gels at 50–64 °C showed that followed second-order kinetics involved two alternating processes inactivation, which occurred different rates (fast slow processes). activation enthalpy ?H# entropy...

UNLABELLED The presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in μmax was simila...