Stabilization of cetyltrimethylammonium bromide permeabilized yeast whole cell lactase |
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Authors: | M S Joshi N Bachhawat S G Bhat |
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Institution: | (1) Biochemistry Section, Department of Food Chemistry, Central Food Technological Research Institute, 570 013 Mysore, India |
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Abstract: | Summary Cetyltrimethylammonium bromide-permeabilized cells ofK.
fragilis loose -galactosidase activity due to leaking of the enzyme into the medium. This leakage of the enzyme can be prevented by storing the permeabilized cells either in buffer containing 50% glycerol or by treating the permeabilized cells with 0.2% glutaraldehyde at 4°C for 10 min. In repeated batch hydrolysis of lactose in milk, glutaraldehyde treated cells could be repeatedly used very efficiently. |
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