The application of O-aminopropyl amylose for the stabilization of horseradish peroxidase via addition and cross-linking

Enzyme and Microbial Technology

Volumn 34, Issue 3-4, 2004, Pages 248-254

  Gonera, Antje ^a   Mischnick, Petra ^a   Ukeda, Hiroyuki ^b  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b KOCHI UNIVERSITY   (Japan)

Author keywords

Aminopropyl amylose; Cross link; Enzyme stabilization; Peroxidase

Indexed keywords

ACIDITY; ADDITION REACTIONS; ALKALINITY; CROSSLINKING; OXIDATION; PH EFFECTS;

CROSS-LINKERS;

ENZYMES;

1,6 HEXANEDIAMINE; AMYLOSE; HORSERADISH PEROXIDASE;

ACIDITY; ADDITION REACTION; ALKALINITY; ARTICLE; CROSS LINKING; ENZYME MODIFICATION; ENZYME STABILITY; OXIDATION; PH; STRESS; SUBSTITUTION REACTION; THERMOSTABILITY;

ARMORACIA RUSTICANA;

EID: 0442307778     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2003.10.008     Document Type: Article

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