Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6104
Título: The effect of dimerization on the heat ability of soluble enzymes
Autor: Barros, R. M.
Malcata, F. X.
Data: 1996
Editora: Springer Verlag
Citação: BARROS, R. M. ; MALCATA, F. X. - The effect of dimerization on the heat ability of soluble enzymes. Bioprocess and Biosystems Engineering. ISSN 0178-515X. 16:1 (1996) 45-49
Resumo: The balance equation describing the deactivation of an enzyme in soluble form under perfect stirring conditions when the enzyme undergoes a dimerization process was written and analytically solved in dimensionless form. The effect of four relevant parameters on the concentration of active enzyme sites under the assumption that a typical steam-heating scheme is followed was described and discussed. Dimerization always brings about faster decay of enzyme activity, and this effect is enhanced by elapsing time and by small ratios of the time scale associated with enzyme decay to that associated with heat transfer.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6104
Versão do Editor: http://www.springerlink.com/content/tbeclkyjlth73mem/
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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