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Thermal stabilization of glucose oxidase and glucoamylase by physical entrapment.


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.

SUBMITTER: Basaveswara Rao V 

PROVIDER: S-EPMC1162617 | biostudies-other | 1981 Feb

REPOSITORIES: biostudies-other

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