Optimizing the salt-induced activation of enzymes in organic solvents: Effects of lyophilization time and water content

Biotechnology and Bioengineering

Volumn 63, Issue 2, 1999, Pages 233-241

  Ru, Michael T ^a   Dordick, Jonathan S ^b   Reimer, Jeffrey A ^a   Clark, Douglas S ^a  

^a University of California   (United States)

^b RENSSELAER POLYTECHNIC INSTITUTE   (United States)

Author keywords

Enzyme activation; Lipase; Lyophilization; Organic solvents; Salts; Subtilisin Carlsberg

Indexed keywords

CATALYST ACTIVITY; CHEMICAL ACTIVATION; COMPOSITION EFFECTS; DRYING; ESTERIFICATION; ORGANIC SOLVENTS; PARAFFINS; PH EFFECTS; POTASSIUM COMPOUNDS; POWDERS; SALTS; WATER;

FREEZE DRYING; HEXANE; LIPASE; LYOPHILIZATION; POTASSIUM CHLORIDE; SERINE PROTEASE; TRANSESTERIFICATION;

ENZYMES;

FUNGAL PROTEIN; ORGANIC SOLVENT; SUBTILISIN; TRIACYLGLYCEROL LIPASE;

ARTICLE; CATALYSIS; ENZYME ACTIVATION; ENZYME ACTIVITY; ENZYME ANALYSIS; FREEZE DRYING; MUCOR; NONHUMAN; WATER CONTENT;

BACILLUS; BINDING SITES; ENZYME ACTIVATION; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; KINETICS; LIPASE; MODELS, CHEMICAL; MUCOR; POTASSIUM CHLORIDE; SOLVENTS; SUBTILISINS; WATER;

FELIS CATUS; MUCOR; MUCOR JAVANICUS;

EID: 0033586738     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990420)63:2<233::AID-BIT12>3.0.CO;2-S     Document Type: Article

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