Thermal stability of penicillin G acylase : effect of stabilizing agents.
Hindustan Antibiot Bull
;
1998 Feb-Nov; 40(1-4): 1-4
Artigo
em Inglês
| 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%.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Penicilina Amidase
/
Polímeros
/
Estabilidade Enzimática
/
Carboidratos
/
Enzimas Imobilizadas
/
Temperatura Alta
Idioma:
Inglês
Revista:
Hindustan Antibiot Bull
Ano de publicação:
1998
Tipo de documento:
Artigo
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