Increased Thermostability of Cross-Linked Enzyme Crystals of Subtilisin in Organic Solvents

Author： Noritomi H.   Koyama K.   Kato S.   Nagahama K.  

Publisher： Springer Publishing Company

ISSN： 0951-208X

Source： Biotechnology Techniques, Vol.12, Iss.6, 1998-06, pp. : 467-469

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Xylitol purification by cross-linked glucose isomerase crystals

By Pastinen O.  

Biotechnology Techniques, Vol. 12, Iss. 7, 1998-07 ,pp. : 557-560

Springer Publishing Company

Access to resources Recommend Favorite

Role of solvents in the control of enzyme selectivity in organic media

By Carrea G.   Ottolina G.   Riva S.  

Trends in Biotechnology, Vol. 13, Iss. 2, 1995-02 ,pp. : 63-70

Elsevier

Access to resources Recommend Favorite

Role of solvents in the control of enzyme selectivity in organic media

By Carrea G.  

Trends in Biotechnology, Vol. 13, Iss. 3, 1995-03 ,pp. : 122-122

Elsevier

Access to resources Recommend Favorite

Activation of serine protease subtilisin Carlsberg in organic solvents: combined effect of methyl-β-cyclodextrin and water

By Santos A.M.  

Biotechnology Letters, Vol. 21, Iss. 12, 1999-12 ,pp. : 1113-1118

Springer Publishing Company

Access to resources Recommend Favorite

Production of a recombinant carotenoid cleavage dioxygenase from grape and enzyme assay in water-miscible organic solvents

By Mathieu Sandrine   Bigey Frédéric   Procureur Jérôme   Terrier Nancy   Günata Ziya  

Biotechnology Letters, Vol. 29, Iss. 5, 2007-05 ,pp. : 837-841

Springer Publishing Company

Access to resources Recommend Favorite