Thermal Deactivation of Free and Immobilized β‐Glucosidase from  Penicillium funiculosum | Zendy

Aguado José | Zendy; Romero M. Dolores | Zendy; Rodríguez Lourdes | Zendy; Calles José A. | Zendy

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Thermal Deactivation of Free and Immobilized β‐Glucosidase from Penicillium funiculosum

Author(s) -

Aguado José,

Romero M. Dolores,

Rodríguez Lourdes,

Calles José A.

Publication year - 1995

Publication title -

biotechnology progress

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.572

H-Index - 129

eISSN - 1520-6033

pISSN - 8756-7938

DOI - 10.1021/bp00031a015

Subject(s) - chemistry , free form , penicillium , thermal stability , chromatography , organic chemistry , food science , computer graphics (images) , computer science

Thermal deactivation of free and immobilized β‐glucosidase from Penicillium funiculosum has been studied in the temperature range 30–70 °C. Immobilization results in a remarkable increase in β‐glucosidase thermal stability. A two‐step series deactivation mechanism has been used to describe the experimental results for both free and immobilized β‐glucosidases. The kinetic equations resulting from this model fit our experimental results with a mean deviation of less than 10%.

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