Thermal stabilization of glucose oxidase and glucoamylase by physical entrapment.
نویسندگان
چکیده
Physical entrapment was used as an approach to achieve thermal stabilization of enzymes. The t 1/2 values for the thermoinactivation of glucose oxidase and glucoamylase were increased several-fold by their entrapment in polyacrylamide gels. In polyacrylate gels the individual enzymes behaved differently, probably owing to microenvironmental effects arising by the polyelectrolyte nature of the carrier.
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ورودعنوان ژورنال:
- The Biochemical journal
دوره 193 2 شماره
صفحات -
تاریخ انتشار 1981