Stabilization studies of Fomes sclerodermeus laccases

Stability of laccase isoenzymes from a crude extract obtained from Fomes sclerodermeus grown on wheat bran medium was studied. The variables assessed were temperature, pH and additives. As revealed by PAGE, three bands of laccase, each with different thermal inactivation pattern, were detected in th...

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Detalles Bibliográficos
Autores principales: Papinutti, L., Dimitriu, P., Forchiassin, F.
Formato: JOUR
Materias:
Additives
Fomes sclerodermeus
Laccase
Stability
Inactivation pattern
Aldehydes
Glycerol
pH effects
Thermal effects
Enzymes
1 hydroxybenzotriazole
copper sulfate
drug additive
glutaraldehyde
glycerol
laccase
mannitol
trehalose
unclassified drug
veratryl alcohol
electrokinesis
enzyme activity
pH
temperature effect
wheat
article
Basidiomycetes
enzyme stability
half life time
nonhuman
priority journal
temperature
wheat bran
Basidiomycota
Enzyme Stability
Hydrogen-Ion Concentration
Isoenzymes
Kinetics
Thermodynamics
Triticum
Fomes
Triticum aestivum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09608524_v99_n2_p419_Papinutti
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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