Effect of polyols on fungal alpha-amylase thermostability
- 1 October 1989
- journal article
- research article
- Published by Elsevier in Enzyme and Microbial Technology
- Vol. 11 (10) , 673-677
- https://doi.org/10.1016/0141-0229(89)90007-0
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Influence of additives on the thermostability of glucose oxidaseEnzyme and Microbial Technology, 1988
- Protecting effect of competitive inhibitors during very intense insolubilized enzyme-activated support multipoint attachments: trypsin (amine)-agarose (aldehyde) systemEnzyme and Microbial Technology, 1988
- Mechanism of Enzyme StabilizationAnnals of the New York Academy of Sciences, 1987
- Kinetic and thermal stability studies of rulactine, a proteolytic enzyme fromMicrococcus caseolyticusBiotechnology Letters, 1986
- Effect of Polyhydric Alcohols on Invertase StabilizationAnnals of the New York Academy of Sciences, 1984
- Stabilization of Enzymes against Thermal InactivationAdvances in applied microbiology, 1983
- The Effect of Polyhydric Alcohols on the Thermal Denaturation of Lysozyme as Measured by Differential Scanning CalorimetryBulletin of the Chemical Society of Japan, 1982
- Calorimetric Study on Thermal Denaturation of Lysozyme in Polyol-Water Mixtures1The Journal of Biochemistry, 1982
- Increased thermal stability of proteins in the presence of sugars and polyolsBiochemistry, 1979
- Enzyme stabilization without carriersEnzyme and Microbial Technology, 1979