THERMAL AND PH STABILITY OF BETA-BENZYME

被引：12

作者：

DSOUZA, VT

LU, XL

GINGER, RD

BENDER, ML

机构：

[1] NORTHWESTERN UNIV, DEPT CHEM, EVANSTON, IL 60201 USA

[2] NORTHWESTERN UNIV, DEPT BIOCHEM, EVANSTON, IL 60201 USA

来源：

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA | 1987年 / 84卷 / 03期

关键词：

D O I：

10.1073/pnas.84.3.673

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The thermal and pH stability of ".beta.-benzyme", an artificial chymotrypsin based on .beta.-cyclodextrin, has been studied and compared with the stability of real chymotrypsin. Artificial chymotrypsin is vastly superior to real chymotrypsin with regard to both temperature and pH stability. The reasons for this increased stability are discussed.

引用

页码：673 / 674

页数：2

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