Abstract
L'effet stabilisant de differentes molecules est etudie sur l'alcool deshydrogenase de levure. Ces molecules sont des alcools avec des longueurs de chaines carbonees et/ou des nombres de groupements hydroxyles differents (monoalcool, dialcool, polyalcools avec un rapport OH/C egal a 1, c'est-a-dire des sucres). Ces experiences permettent d'etablir des relations entre stabilisation de l'enzyme et microenvironnement modifie par ces additifs
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