Influence 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 °C to 95 °C. The data were well fitted by a double exponential model. The enzyme showed highest stability around neutral pH and the stability was particu...

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Bibliographic Details
Main Author: Lemos, Maria Adı́lia (author)
Other Authors: Oliveira, Jorge C. (author), Saraiva, Jorge A. (author)
Format: article
Language:eng
Published: 1000
Subjects:
enzyme inactivation
kinetic modelling
protein thermal denaturation
Online Access:http://hdl.handle.net/10773/6948
Country:Portugal
Oai:oai:ria.ua.pt:10773/6948

Internet

http://hdl.handle.net/10773/6948

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