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Toscano G, Pirozzi D, Maremonti M, et al. Solid-state enzyme deactivation in air and in organic solvents. Biotechnol Bioeng. 1994;44(6):682-9doi: 10.1002/bit.260440604.
Toscano, G., Pirozzi, D., Maremonti, M., & Greco, G. (1994). Solid-state enzyme deactivation in air and in organic solvents. Biotechnology and bioengineering, 44(6), 682-9. https://doi.org/10.1002/bit.260440604
Toscano, G, et al. "Solid-state enzyme deactivation in air and in organic solvents." Biotechnology and bioengineering vol. 44,6 (1994): 682-9. doi: https://doi.org/10.1002/bit.260440604
Toscano G, Pirozzi D, Maremonti M, Greco G. Solid-state enzyme deactivation in air and in organic solvents. Biotechnol Bioeng. 1994 Sep 05;44(6):682-9. doi: 10.1002/bit.260440604. PMID: 18618828.
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Biotechnol Bioeng. 1994 Sep 05;44(6):682-9. doi: 10.1002/bit.260440604.

Solid-state enzyme deactivation in air and in organic solvents.

Biotechnology and bioengineering

G Toscano, D Pirozzi, M Maremonti, G Greco

Affiliations

  1. Dipartimento di Ingegneria Chimica, Università Federico II, Napili, Piazzale v Tecchio, I-80131 Naples, Italy.

PMID: 18618828 DOI: 10.1002/bit.260440604

Abstract

Thermal deactivation of solid-state acid phosphates (E.C. 3.1.3.2, from potato) is analyzed, both in the presence and in the absence of organic solvents. The thermal deactivation profile departs from first order kinetics and shows an unusual activity. The process is described by a phenomenological equation, whose theoretical implications are also discussed. The total amount of buffer salts in the enzyme powder dramatically affects enzyme stability in the range 70 degrees C to 105 degrees C. The higher salt/protein ratio increases the rate of thermal deactivation. The deactivation rate is virtually unaffected by the presence of organic solvents, independent of their hydrophilicity.

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