THERMOSTABILIZATION OF CUCURBITA-FICIFOLIA PROTEASE IN THE PRESENCE OF ADDITIVES

被引：18

作者：

GONZALEZ, G

GONZALEZ, C

MERINO, P

机构：

[1] Instituto de Química, Universidad Católica de Valparaíso, Valparaíso

来源：

BIOTECHNOLOGY LETTERS | 1992年 / 14卷 / 10期

关键词：

D O I：

10.1007/BF01020629

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effect of additives such as polyhydric alcohols, polyethylene glycol and casein on the thermostability of Cucurbita ficifolia protease was determined. Glycerol and mannitol increased the half life of the enzyme approximately 2-fold. Addition of polyethylene glycol had a positive effect on enzyme stability and its stabilizing efficiency appears to correlate with additive concentration. Casein was also shown to be effective as a protease stabilizer.

引用

页码：919 / 924

页数：6

共 18 条

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