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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%.