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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1007/BF00128587
Publisher: Kluwer Academic Publishers
Keywords: Aspergillus flavus; Cross linking; Lipase
Depositing User: Nabilah Mustapa
Date Deposited: 13 Apr 2016 15:56
Last Modified: 13 Apr 2016 15:56
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/BF00128587
URI: http://psasir.upm.edu.my/id/eprint/42473
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