Thermal Stabilization of Aspergillus Phytase by L-Arginine

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Phytase from Aspergillus species is a very heat unstable enzyme which inactivates to a great extent during the thermal processing of animal feed formulation. Various protein stabilization additives were tested to improve its heat stability. Among them, a basic amino acid, L-arginine remarkably increased the thermal stability of phytase in an aqueous solution state.
Publisher
KOREAN SOC BIOTECHNOLOGY & BIOENGINEERING
Issue Date
1998-05
Language
English
Citation

BIOTECHNOLOGY AND BIOPROCESS ENGINEERING, v.3, no.0, pp.32 - 34

ISSN
1226-8372
DOI
10.1007/BF02932480
URI
http://hdl.handle.net/10203/69233
Appears in Collection
BS-Journal Papers(저널논문)
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