𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Influence of polyhydroxylic cosolvents on papain thermostability

✍ Scribed by Pedro Lozano; Jesús Cano; JoséLuis Iborra; Arturo Manjón

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
548 KB
Volume
15
Category
Article
ISSN
0141-0229

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of ionic liquid cosolvent on t
Influence of ionic liquid cosolvent on transgalactosylation reactions catalyzed by thermostable β-glycosylhydrolase CelB from Pyrococcus Furiosus
✍ Markus Lang; Thomas Kamrat; Bernd Nidetzky 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 172 KB

The synthesis of glycosides by enzymatic transglycosylation is a kinetically controlled reaction performed in the context of a non-favorable thermodynamic equilibrium. An unreactive organic cosolvent which increases the selectivity of the enzyme for glycosyl transfer to the acceptor nucleophile comp

Influence of Complexing Polyanions on th
Influence of Complexing Polyanions on the Thermostability of Basic Proteins
✍ Olga N. Ivinova; Vladimir A. Izumrudov; Vladimir I. Muronetz; Igor Yu. Galaev; B 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 104 KB

## Abstract Lysozyme (Lyz), chymotrypsinogen (Cht), and glyceraldehyde‐3‐phosphate dehydrogenase (GAPDH) were used as model proteins capable of forming water‐soluble polyelectrolyte complexes with linear synthetic polyanions. The complex formation with sodium poly(methacrylate) (PMA), sodium poly(a

Influence of carbohydrates on stability
Influence of carbohydrates on stability of papain in aqueous tetrahydrofuran mixture
✍ András Szabó; Márta Kotormán; Ilona Laczkó; L Mária Simon 📂 Article 📅 2009 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 125 KB

## Abstract **BACKGROUND:** The use of enzymes in organic solvents has extended the scale of their practical applications. Papain has been widely used in chemical syntheses because of its broad substrate specificity. The aim of the present study was to improve the stability of papain in aqueous tet

The influence of polyalcohols and carboh
The influence of polyalcohols and carbohydrates on the thermostability of α-amylase
✍ S. de Cordt; M. Hendrickx; G. Maesmans; P. Tobback 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 663 KB

The influence of polyhydric alcohols and carbohydrates on the thermostability, i.e., the heat inactivation kinetics, of Bacillus licheniformis a-amylase was studied in the temperature range 96" to 130°C. High concentrations (from 9 to 60 weight percent) of glycerol, sorbitol, mannitol, sucrose, or s