Effects of High Pressure Homogenization on the Activity, Stability, Kinetics and Three-Dimensional Conformation of a Glucose Oxidase Produced by Aspergillus niger

• Alline Artigiani Lima Tribst ,

  * E-mail: alline.lima.tribst@gmail.com

  Affiliation Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil

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• Júnio Cota,

  Affiliations Department of Food Science (DCA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil, Brazilian Bioethanol Science and Technology Laboratory (CTBE/CNPEM), Campinas, SP, Brazil

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• Mario Tyago Murakami,

  Affiliation Brazilian Biosciences National Laboratory (LNBio/CNPEM), Campinas, SP, Brazil

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• Marcelo Cristianini

  Affiliation Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil

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