[泡盛曲霉固定化酸性蛋白酶的性质]
[Properties of immobilized acid proteinase from Aspergillus awamori].
作者信息
Samoshina N M, Motina L I, Oreshchenko L I, Fokina S S, Nakhapetian L A
出版信息
Prikl Biokhim Mikrobiol. 1978 Jul-Aug;14(4):554-7.
PMID:31618
Abstract
pH-optimum, thermal stability and storage stability of immobilized acid proteinase from Aspergillus awamori obtained by covalent binding on silochrome through glutaraldehyde were studied. Acid proteinase immobilization was found to shift towards the acid range by a unit. Thermal stability of the immobilized preparation was lower than that of the native enzyme.
摘要
研究了通过戊二醛共价结合在硅铬上获得的泡盛曲霉固定化酸性蛋白酶的最适pH值、热稳定性和储存稳定性。发现酸性蛋白酶固定化后其最适pH值向酸性范围偏移了一个单位。固定化制剂的热稳定性低于天然酶。
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