2019
DOI: 10.1016/j.jbiosc.2018.06.012
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Characteristics of refold acid urease immobilized covalently by graphene oxide-chitosan composite beads

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Cited by 14 publications
(7 citation statements)
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“…Our results are comparable to previous reports on immobilized urease activity. [54][55][56] Similarly, a study of the performance of our immobilized urease across a range of temperatures revealed consistent ureahydrolyzing action across 20-45 °C with a drop-in activity only beyond 50 °C (Fig. 9).…”
Section: Ph and Temperature Effects And Reusability Of Immobilized Ur...supporting
confidence: 52%
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“…Our results are comparable to previous reports on immobilized urease activity. [54][55][56] Similarly, a study of the performance of our immobilized urease across a range of temperatures revealed consistent ureahydrolyzing action across 20-45 °C with a drop-in activity only beyond 50 °C (Fig. 9).…”
Section: Ph and Temperature Effects And Reusability Of Immobilized Ur...supporting
confidence: 52%
“…We next investigated the kinetics of urease nanoconstructs towards SUr and HUr. Based on the Lineweaver-Burk formalism of Michaelis-Menten kinetics eqn (3), 54 the kinetic parameters of the urease-catalyzed hydrolysis of urea for both synthetic and real fresh urine could be determined. 55…”
Section: Kinetics Of Immobilized Urease Towards Sur and Hurmentioning
confidence: 99%
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“…We observe that certain plasmids were used for specific purposes; a similar observation to that of the specialized strains discussed previously. The pCold(I–III) plasmid set was used for expression at cold temperatures i.e., whereby expression is induced by the cold-shock response [ 83 , 101 , 102 ]; this plasmid was used in conjunction with ArcticExpress (DE3) for suitable expression at temperatures below 13 °C. pACYC-Duet-1, with its two multiple cloning site locations, was utilized for the co-expression of native chaperones proteins from Pyrococcus furiosus as a strategy to promote proper folding of an α-amylase [ 103 ].…”
Section: Current Experimental Design Practicesmentioning
confidence: 99%
“…(1) Urease can degrade the urea content. Urease is often added to hydrolyze the urea during the production of grape wine and Japanese sake ( Yang et al, 2019 ). The urea content in rice wine could be reduced by more than 90% using urease ( Liu et al, 2019 ).…”
Section: Introductionmentioning
confidence: 99%