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    Electronic Resource
    Electronic Resource
    Thermostability of α-chymotrypsin in water/organic solvent systems (1992)
    Springer
    Biotechnology letters 14 (1992), S. 1041-1044 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The influence of pH, temperature, substrate concentration and organic solvents (dimethylformamide, dimethylsulfoxide) on the α-chymotrypsin stability in a water/organic solvent system was studied. The enzyme activity was measured as the dipeptide, AcPheLeuNH2 synthesis and the ester substrate hydrolysis. Enzyme stability was enhanced by lower pH and temperature values and higher substrate concentrations. Dimethylsulfoxide allowed an higher enzyme stability than dimethylformamide. α-Chymotrypsin displayed an higher stability in the water medium when it was compared to the organic system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01021055
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