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

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dc.contributor.authorMore, V Ken_US
dc.contributor.authorShewale, J Gen_US
dc.contributor.authorSudhakaran, V Ken_US
dc.date.accessioned1998-02-12en_US
dc.date.accessioned2009-05-27T04:15:13Z
dc.date.available1998-02-12en_US
dc.date.available2009-05-27T04:15:13Z
dc.date.issued1998-02-12en_US
dc.description.abstractThe 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%.en_US
dc.description.affiliationResearch and Development, Hindustan Antibiotics Ltd., Pimpri, Pune 411 018, India.en_US
dc.identifier.citationMore VK, Shewale JG, Sudhakaran VK. Thermal stability of penicillin G acylase : effect of stabilizing agents. Hindustan Antibiotics Bulletin. 1998 Feb-Nov; 40(1-4): 1-4en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/2560
dc.language.isoengen_US
dc.subject.meshCarbohydrates --pharmacologyen_US
dc.subject.meshEnzyme Stabilityen_US
dc.subject.meshEnzymes, Immobilized --chemistryen_US
dc.subject.meshHot Temperatureen_US
dc.subject.meshPenicillin Amidase --chemistryen_US
dc.subject.meshPolymers --pharmacologyen_US
dc.titleThermal stability of penicillin G acylase : effect of stabilizing agents.en_US
dc.typeJournal Articleen_US
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