Effects of sodium phosphate buffer on horseradish peroxidase thermal stability
โ Scribed by L. Haifeng; L. Yuwen; C. Xiaomin; W. Zhiyong; W. Cunxin
- Publisher
- Springer Netherlands
- Year
- 2008
- Tongue
- English
- Weight
- 247 KB
- Volume
- 93
- Category
- Article
- ISSN
- 0022-5215
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## Abstract Phthalic anhydride (PA) modification stabilizes horseradish peroxidase (HRP) by reversal of the positive charge on two of HRP's six lysine residues. Native and PAโHRP had halfโinactivation temperatures of 51 and 65ยฐC and halfโlives at 65ยฐC of 4 and 17 min, respectively. PAโHRP was more
Previous studies have established that the selective precipitation of a less soluble buffer component during freezing can induce a significant pH shift in the freeze concentrate. During freezing of sodium phosphate solutions, crystallization of the disodium salt can produce a pH decrease as great as