Thermal stability of penicillin G acylase : effect of stabilizing agents.
Hindustan Antibiot Bull
;
1998 Feb-Nov; 40(1-4): 1-4
Article
in English
| IMSEAR
| ID: sea-2560
ABSTRACT
The role of sugars, polyhydroxy compounds, phenylacetic acid and 6-aminopenicillanic acid in stabilization of immobilized penicillin G acylase (IMPGA) was studied. The loss in the activity of IMPGA at 50 degrees C, 2 h, after incorporation of sucrose and mannitol at 0.1 M concentration was 16 and 18% respectively; the loss in the activity of the enzyme under these conditions in the absence of stabilizing agents was 40%.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Penicillin Amidase
/
Polymers
/
Enzyme Stability
/
Carbohydrates
/
Enzymes, Immobilized
/
Hot Temperature
Language:
English
Journal:
Hindustan Antibiot Bull
Year:
1998
Type:
Article
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