| Autor: | Reynaldo Villalonga, Roberto Cao, Rodolfo Darias, Ivelises Herrera, Alex Fragoso |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
chemistry.chemical_classification
biology Cyclodextrin Stereochemistry Supramolecular chemistry Bioengineering General Medicine Bacillus subtilis Oligosaccharide biology.organism_classification Applied Microbiology and Biotechnology Inclusion compound chemistry.chemical_compound chemistry biology.protein Thermal stability Amylase Biotechnology Thermostability Nuclear chemistry |
| Zdroj: | Biotechnology Letters. 24:1665-1668 |
| ISSN: | 0141-5492 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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