hrcak mascot   Srce   HID

Prethodno priopćenje

Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus

Tatjana Cesar ; Laboratory of Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia
Vladimir Mrša ; Laboratory of Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10 000 Zagreb, Croatia

Puni tekst: engleski, pdf (9 MB) str. 675-681 preuzimanja: 248* citiraj
APA 6th Edition
Cesar, T. i Mrša, V. (1995). Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus. Croatica Chemica Acta, 68 (3), 675-681. Preuzeto s https://hrcak.srce.hr/136725
MLA 8th Edition
Cesar, Tatjana i Vladimir Mrša. "Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus." Croatica Chemica Acta, vol. 68, br. 3, 1995, str. 675-681. https://hrcak.srce.hr/136725. Citirano 07.03.2021.
Chicago 17th Edition
Cesar, Tatjana i Vladimir Mrša. "Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus." Croatica Chemica Acta 68, br. 3 (1995): 675-681. https://hrcak.srce.hr/136725
Harvard
Cesar, T., i Mrša, V. (1995). 'Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus', Croatica Chemica Acta, 68(3), str. 675-681. Preuzeto s: https://hrcak.srce.hr/136725 (Datum pristupa: 07.03.2021.)
Vancouver
Cesar T, Mrša V. Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus. Croatica Chemica Acta [Internet]. 1995 [pristupljeno 07.03.2021.];68(3):675-681. Dostupno na: https://hrcak.srce.hr/136725
IEEE
T. Cesar i V. Mrša, "Enzymatic Properties of the Xylanase Preparation from Thermomyces lanuginosus", Croatica Chemica Acta, vol.68, br. 3, str. 675-681, 1995. [Online]. Dostupno na: https://hrcak.srce.hr/136725. [Citirano: 07.03.2021.]

Sažetak
Xylanase preparation obtained by submersed fermentation of Thermomyces lanuginosus (sample of the commercial xylanase preparation obtained from »Krka«, p.o., Novo Mesto, Slovenia) was characterized. The preparation is apparently devoid of other proteins, as shown by SDS-electrophoresis. The enzyme exhibited the highest activity at pH about 7.0, and in the temperature range 60-70 °C.
It was stable for 96 hours at pH between 5.0 and 9.0, and at temperatures up to 60 °C. Dithiobis-2-nitrobenzoic acid, p-hydroxym- ercuri benzoic acid and Hg24 ions completely inhibited the enzyme, while Mn2+, Fe2+ and P-mercaptoethanol enhanced the xylanase activity.

Hrčak ID: 136725

URI
https://hrcak.srce.hr/136725

Posjeta: 386 *