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The effect of dimerization on the heat ability of soluble enzymes

dc.contributor.authorBarros, R. M.
dc.contributor.authorMalcata, Francisco
dc.date.accessioned2011-10-14T15:26:15Z
dc.date.available2011-10-14T15:26:15Z
dc.date.issued1996
dc.description.abstractThe 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.por
dc.identifier.citationBARROS, 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) 45-49por
dc.identifier.doi10.1007/s004490050286
dc.identifier.urihttp://hdl.handle.net/10400.14/6104
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringer Verlagpor
dc.relation.publisherversionhttp://www.springerlink.com/content/tbeclkyjlth73mem/por
dc.titleThe effect of dimerization on the heat ability of soluble enzymespor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBarros
person.familyNameMalcata
person.givenNameRodrigo M.
person.givenNameFrancisco
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0003-4514-1870
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationcdc2d85a-0d8d-408e-9b03-641459f3901b
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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