ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Some of the variables influencing the stability of purified and unpurified spinach catalase during storage were evaluated in model systems. A purified preparation of spinach catalase was obtained from spinach leaves by comminution and extraction with phosphate buffer and extraction with n-butanol, NH4)2SO4 precipitation, (NH4)2SO4 fractionation, dialysis, and lyophilization. The preparation had a Kat.-f. of 3300 at pH 7.0. The stability of the enzyme in storage was influenced primarily by storage temperature, the pH of catalase solutions, and the activity of microorganisms. The enzyme concentration had a relatively minor effect on catalase stability. The stability of spinach catalase during storage was not influenced by the presence of NaCl, sucrose, starch, and denatured catalase in catalase solutions; the atmospheric pressure under which solutions were stored: or differences in freezing rates.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1962.tb00092.x
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