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Influence of Ion Strength and pH on Thermal Stability of Yeast Formate Dehydrogenase
The kinetics of the thermal inactivation of recombinant wild–type formate dehydrogenase from Candida boidinii yeast was studied in the temperature range of 53–61(o)C and pH 6.0, 7.0, and 8.0. It was shown that the loss of the enzyme’s activity proceeds via a monomolecular mechanism. Activation param...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
A.I. Gordeyev
2010
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3347553/ https://ncbi.nlm.nih.gov/pubmed/22649645 |
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