ISSN:
1573-6776
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The stability of endo-β-xylanase produced by the thermophilic fungus Thermomyces lanuginosus was examined at various temperatures and pH values. The enzyme was highly stable in the pH range from 6 to 9. The rate of inactivation was shown to follow first order kinetics. The half lives of enzyme activity as well as the activation energies of the inactivation at pH values between 5 and 11 were determined.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00128286