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Dyshlyuk L.S. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia , soldatovals1984@mail.ru

Novoselova M.V. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Rozalenok T.A. , Kemerovo Institute of Food Science and Technology , bul`v. Stroitelei 47, Kemerovo, 650056 Russia

Год 2013 Номер журнала 2 DOI 663.15:620.3
Аннотация Modern methods of chemical modification of enzymes conferring increased catalytic activity and stability to these molecules have been considered. The advantages of using magnetic nanoparticles for the production of stable immobilized enzyme preparations are presented. Chymotrypsin immobilization on Fe O nanoparticles modified with amino groups has been found to result in the incorporation of 88% of the enzyme into the solid phase. The change of the optimal pH and temperature ranges and an increase of stability of the immobilized chymotrypsin relatively to the respective characteristics of the native enzyme have been demonstrated.
Ключевые слова catalytic activity, magnetic nanoparticles, chymotrypsin, glutaraldehyde method, immobilization
Информация о статье Дата поступления 30 ноября -0001 года
Дата принятия в печать 30 ноября -0001 года
Дата онлайн-размещения 30 ноября -0001 года
Выходные данные статьи Dyshlyuk L.S. IMMOBILIZATION OF CHYMOTRYPSIN ON MAGNETIC Fe O NANOPARTICLES / Dyshlyuk L.S., Novoselova M.V., Rozalenok T.A. // Food and Raw Materials. - 2013. - №2. - С. 85-88
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