Thermal stabilization of glucose oxidase and glucoamylase by physical entrapment - PubMed (original) (raw)

Thermal stabilization of glucose oxidase and glucoamylase by physical entrapment

V Basaveswara Rao et al. Biochem J. 1981.

Abstract

Physical entrapment was used as an approach to achieve thermal stabilization of enzymes. The t 1/2 values for the thermoinactivation of glucose oxidase and glucoamylase were increased several-fold by their entrapment in polyacrylamide gels. In polyacrylate gels the individual enzymes behaved differently, probably owing to microenvironmental effects arising by the polyelectrolyte nature of the carrier.

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