| Autor: |
Darias, Rodolfo, Herrera, Ivelises, Fragoso, Alex, Cao, Roberto, Villalonga, Reynaldo |
| Předmět: |
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| Zdroj: |
Biotechnology Letters; Oct2002, Vol. 24 Issue 20, p1665-1668, 4p |
| Abstrakt: |
α-Amylase from Bacillus subtilis was modified with a β-cyclodextrin-carboxymethylcellulose polymer and retained 90% of its initial activity. Its thermostability was enhanced from 68 °C to 82.5 °C over 10 min incubation and the resistance to inactivation at 75 °C was increased 5-fold. The influence of supramolecular associations polymer-protein on enzyme thermostabilization was demonstrated. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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