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In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties

The mycelium-bound lipase of Aspergillus flavus was stabilised by cross-linkage using glutaraldehyde or methylglyoxal. Lipase activity was enhanced by up to 48% by treatment with methylglyoxal but not by glutaraldehyde. Cross-linking with methylglyoxal increased the thermal stability of the lipase b...

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Main Authors: Long, Kamariah, Mohd Ghazali, Hasanah, Ariff, Arbakariya, Ampon, Kamaruzaman, Bucke, Christopher
Format: Article
Language:English
Published: Kluwer Academic Publishers 1996
Online Access:http://psasir.upm.edu.my/id/eprint/42473/1/In-situ%20crosslinking%20of%20Aspergillus%20flavus%20lipase%20improvement%20of%20activity%2C%20stability%20and%20properties.pdf
http://psasir.upm.edu.my/id/eprint/42473/
http://link.springer.com/article/10.1007%2FBF00128587
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spelling my.upm.eprints.424732016-04-13T07:56:32Z http://psasir.upm.edu.my/id/eprint/42473/ In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties Long, Kamariah Mohd Ghazali, Hasanah Ariff, Arbakariya Ampon, Kamaruzaman Bucke, Christopher The mycelium-bound lipase of Aspergillus flavus was stabilised by cross-linkage using glutaraldehyde or methylglyoxal. Lipase activity was enhanced by up to 48% by treatment with methylglyoxal but not by glutaraldehyde. Cross-linking with methylglyoxal increased the thermal stability of the lipase by 58% at 50°C. Kluwer Academic Publishers 1996 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/42473/1/In-situ%20crosslinking%20of%20Aspergillus%20flavus%20lipase%20improvement%20of%20activity%2C%20stability%20and%20properties.pdf Long, Kamariah and Mohd Ghazali, Hasanah and Ariff, Arbakariya and Ampon, Kamaruzaman and Bucke, Christopher (1996) In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties. Biotechnology Letters, 18 (10). pp. 1169-1174. ISSN 0141-5492; ESSN: 1573-6776 http://link.springer.com/article/10.1007%2FBF00128587 10.1007/BF00128587
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The mycelium-bound lipase of Aspergillus flavus was stabilised by cross-linkage using glutaraldehyde or methylglyoxal. Lipase activity was enhanced by up to 48% by treatment with methylglyoxal but not by glutaraldehyde. Cross-linking with methylglyoxal increased the thermal stability of the lipase by 58% at 50°C.
format Article
author Long, Kamariah
Mohd Ghazali, Hasanah
Ariff, Arbakariya
Ampon, Kamaruzaman
Bucke, Christopher
spellingShingle Long, Kamariah
Mohd Ghazali, Hasanah
Ariff, Arbakariya
Ampon, Kamaruzaman
Bucke, Christopher
In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties
author_facet Long, Kamariah
Mohd Ghazali, Hasanah
Ariff, Arbakariya
Ampon, Kamaruzaman
Bucke, Christopher
author_sort Long, Kamariah
title In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties
title_short In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties
title_full In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties
title_fullStr In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties
title_full_unstemmed In-situ crosslinking of Aspergillus flavus lipase: improvement of activity, stability and properties
title_sort in-situ crosslinking of aspergillus flavus lipase: improvement of activity, stability and properties
publisher Kluwer Academic Publishers
publishDate 1996
url http://psasir.upm.edu.my/id/eprint/42473/1/In-situ%20crosslinking%20of%20Aspergillus%20flavus%20lipase%20improvement%20of%20activity%2C%20stability%20and%20properties.pdf
http://psasir.upm.edu.my/id/eprint/42473/
http://link.springer.com/article/10.1007%2FBF00128587
_version_ 1643833293501628416
score 13.188404

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