Abstract
The influence of heating on the activity of Jack bean α-mannosidase has been studied. The aged enzyme (3 years in concentrated commercial solution) has been stored at 4 ̊ C for 5 days in acetic acid/sodium acetate buffer (pH=5) with no added ions or albumin. The enzyme has been heated for various amounts of time (5 min, 10 min, 20 min, 30 min) at different temperatures (50 ̊C, 60 ̊C, 70 ̊C, 75 ̊C), then it was cooled and assayed at 20 ̊C. The residual enzyme activity has been calculated. After 5 minutes of heating at 50 ̊ C, the enzyme retained 65 % of activity but is almost completely inactivated when heated for 5 minutes at 70 ̊C.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Annals of the University of Craiova Series Chemistry
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
