Thermal and pH stability of "beta-benzyme".
AUTOR(ES)
D'Souza, V T
RESUMO
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.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=304277Documentos Relacionados
- Thermal and pH Stability of Feline Calicivirus
- Bacillus stearothermophilus: I. Thermal and pH Stability of the Amylase
- The thermal stability of the Fusarium solani pisi cutinase as a function of pH
- Effects of storage temperature and pH on the stability of eleven beta-lactam antibiotics in MIC trays.
- Effects of pH on the stability of chromatin core particles.
