IMMOBILIZATION OF GLUCOSE ISOMERASE IN MICROBIAL-CELLS .2. PROPERTIES OF IMMOBILIZED GLUCOSE ISOMERASE IN CELL GRANULE PREPARATIONS

被引：7

作者：

KASUMI, T

TSUMURA, N

KOBAYASHI, T

机构：

[1] National Food Research Institute, Ministry of Agriculture and Forestry, Tokyo, 135, 4 - 12, Shiohama-1, Koto-ku

来源：

STARKE | 1979年 / 31卷 / 01期

关键词：

D O I：

10.1002/star.19790310107

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Some properties of immobilized glucose isomerase in whole cell preparations were investigated. Immobilized glucose isomerase showed a similar velocity pattern to the native free enzyme. But the reaction system of immobilized enzyme was thought to be influenced by diffusion. The immobilized enzyme was much superior to the free enzyme in heat and pH stability and resistance to the inhibitory effect of several metal ions. In continuous process immobilized glucose isomerase showed a considerable durability. Decrease of activity of the immobilized enzyme column was approximately expressed by an exponential function of time. Copyright © 1979 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：25 / 29

页数：5

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