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Title: Thermal and pressure-temperature denaturation kinetics of Bacillus subtilis alpha-amylase: A study based on gel electrophoresis
Authors: Ludikhuyze, Linda ×
Van den Broeck, Ilse
Weemaes, C
Hendrickx, Marc
Tobback, Paul #
Issue Date: Jan-1997
Publisher: Marcel dekker inc
Series Title: Food biotechnology vol:11 issue:3 pages:241-272
Abstract: The commercially available enzyme Bacillus subtilis alpha-amylase was characterized by a molecular weight of about 55 kDa and contained isozymes with pH values ranging in a narrow zone (4.6-5.3). Furthermore, the sample was confirmed to contain no disulfide bonds. Upon thermal denaturation in the presence of sodium dodecyl sulfate, a band at half molecular weight was noticed, indicating that the native enzyme might be a dimeric form.
URI: 
ISSN: 0890-5436
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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