Infuence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution
The thermal inactivation of horseradish peroxidase in aqueous solution was studied in the pH range of 3.0 to 12.5, at temperatures ranging from 40 3C to 95 3C. The data were well xtted by a double exponential model. The enzyme showed highest stability around neutral pH and the stability was particul...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/6540 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6540 |