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The stabilization of diagnostic enzymes
2021This thesis was scanned from the print manuscript for digital preservation and is copyright the author. Researchers can access this thesis by asking their local university, institution or public library to make a request on their behalf. Monash staff and postgraduate students can use the link in the References field.
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Journal of applied biochemistry, 1985
Enzymes can lose activity through covalent and noncovalent structure alterations. In the former, protease attack and modification by small active molecules such as oxygen are important. Conformational stability can be measured by Tm, the midpoint temperature of the thermal denaturation curve, and turnover in vivo of a number of enzymes correlates with ...
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Enzymes can lose activity through covalent and noncovalent structure alterations. In the former, protease attack and modification by small active molecules such as oxygen are important. Conformational stability can be measured by Tm, the midpoint temperature of the thermal denaturation curve, and turnover in vivo of a number of enzymes correlates with ...
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Stabilization and Reactivation of Enzymes
1980Prevention of the denaturation of enzymes is frequently indispensable to their technological application. This is exemplified by the following five operational factors of importance in the practical use of enzymes: 1. Enzymes isolated from their in Vivo environment usually become labile, and their lifetime sometimes does not exceed minutes (1–4).
K. Martinek +2 more
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Stabilization of Enzymes Through Encapsulation in Liposomes
2010Phospholipid vesicle (liposome) offers an aqueous compartment surrounded by lipid bilayer membranes. Various enzyme molecules have been reported to be encapsulated in liposomes. The liposomal enzyme shows peculiar catalytic activity and selectivity to the substrate in the bulk liquid, which are predominantly derived from the substrate permeation ...
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Mechanism of Enzyme Stabilization
Annals of the New York Academy of Sciences, 1987D, Combes +4 more
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1979
After an introduction by a chapter on enzyme denaturation by physical chemical, and biological agents, methods for the stabilization of water-soluble enzymes are discussed in this review. this includes screening for intrinsically stabilized enzymes, addition of stabilizing agents such as substrates, solvents, salts or polymers, and chemical ...
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After an introduction by a chapter on enzyme denaturation by physical chemical, and biological agents, methods for the stabilization of water-soluble enzymes are discussed in this review. this includes screening for intrinsically stabilized enzymes, addition of stabilizing agents such as substrates, solvents, salts or polymers, and chemical ...
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Improved enzyme thermal stability, loading and bioavailability using alginate encapsulation
Food Hydrocolloids, 2023YILUN Weng +2 more
exaly
1990
Enzymes are active only when their polypeptide chain is folded into a unique globular conformation with a functional active site. In most naturally occurring enzymes, this globular conformation is only 5 to 10 kcal/mole more stable than unfolded, biologically inactive conformations (1).
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Enzymes are active only when their polypeptide chain is folded into a unique globular conformation with a functional active site. In most naturally occurring enzymes, this globular conformation is only 5 to 10 kcal/mole more stable than unfolded, biologically inactive conformations (1).
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The Stability of Immobilized Enzymes
Biochemical Society Transactions, 1979openaire +2 more sources