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The influence of water activity on thermal stability of horseradish peroxidase

✍ Scribed by M. HENDRICKX; J. SARAIVA; J. LYSSENS; J. OLIVEIRA; P. TOBBACK

Book ID
108818310
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
445 KB
Volume
27
Category
Article
ISSN
0950-5423

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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 PA‐HRP had half‐inactivation temperatures of 51 and 65Β°C and half‐lives at 65Β°C of 4 and 17 min, respectively. PA‐HRP was more