Thermal stability of penicillin G acylase : effect of stabilizing agents.

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Date
1998-02-12
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Abstract
The role of sugars, polyhydroxy compounds, phenylacetic acid and 6-aminopenicillanic acid in stabilization of immobilized penicillin G acylase (IMPGA) was studied. The loss in the activity of IMPGA at 50 degrees C, 2 h, after incorporation of sucrose and mannitol at 0.1 M concentration was 16 and 18% respectively; the loss in the activity of the enzyme under these conditions in the absence of stabilizing agents was 40%.
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More VK, Shewale JG, Sudhakaran VK. Thermal stability of penicillin G acylase : effect of stabilizing agents. Hindustan Antibiotics Bulletin. 1998 Feb-Nov; 40(1-4): 1-4
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https://imsear.searo.who.int/handle/123456789/2560
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Hindustan Antibiotics Bulletin