Functional stabilization of invertase by covalent modification with pectin

Biotechnology Letters

Volumn 22, Issue 14, 2000, Pages 1191-1195

  Gómez, Leissy ^a   Villalonga, Reynaldo ^a  

^a UNIVERSITY OF MATANZAS   (Cuba)

Author keywords

Enzyme stability; Glycoenzyme; Invertase; Modified enzyme; Pectin

Indexed keywords

BETA FRUCTOFURANOSIDASE; PECTIN; POLYMER;

ARTICLE; ENZYME ACTIVITY; ENZYME IMMOBILIZATION; ENZYME STABILITY; HALF LIFE TIME; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE; THERMOSTABILITY;

SACCHAROMYCES CEREVISIAE;

EID: 0033856984     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005645531521     Document Type: Article

References (16)

1. Gel permeation chromatography and the Mark-Houwink relation for pectins with different degrees of esterification
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4. Chemical modification of pullulan: 2. Chloroformate activation
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7. 1H-N.M.R. spectroscopy
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12. Electrostatic effects in proteins
13. Immobilization of synthetically useful enzymes by condensation, polymerization
14. Studies on stabilization of amylase by covalent coupling to soluble polysaccharides
15. Subunit structure of external invertase from Saccharomyces cerevisiae
16. Stabilization of α-amylase by chemical modification with carboxymethylcellulose