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Title: Thermostability of soluble and immobilized horseradish-peroxidase
Authors: Weng, Zj ×
Hendrickx, Marc
Maesmans, G
Gebruers, K
Tobback, Paul #
Issue Date: Jan-1991
Publisher: Inst food technologists
Series Title: Journal of food science vol:56 issue:2 pages:574-578
Abstract: Thermal inactivation kinetics of soluble horseradish peroxidase and the enzyme covalently immobilized onto glass beads were studied in phosphate buffer and organic solvents in a temperature range of 65-degrees to 98-degrees-C. The z value of the heat-stable fraction of peroxidase was changed from 26.3-degrees-C to 14.1-degrees-C by the method of enzyme immobilization. Further, the z value of 14.1-degrees-C of the immobilized peroxidase was lowered to 11.1-degrees-C using an organic solvent in order to modify the environment of the enzyme.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Quantum Chemistry and Physical Chemistry Section
Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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