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Factors influencing the activity and thermostability of immobilized porcine pancreatic lipase

✍ Scribed by Kéry, Vladimír; Haplová, Jana; Tihlárik, Karol; Schmidt, Štefan


Book ID
120404186
Publisher
Wiley (John Wiley & Sons)
Year
2007
Tongue
English
Weight
330 KB
Volume
48
Category
Article
ISSN
0268-2575

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Porcine pancreatic lipase (PPL) was covalently immobilized through the formation of an aromatic Schi † Ïs-base obtained by reaction of the e-amino group of lysine residues in the enzyme and the aromatic aldehyde function of activated supports. The enzymatic activities of di †erent immobilized PPL sy