Immobilization of Enzymes: An Approach to Fundamental Studies in Biochemistry

Inactivation thermodynamics and iso-kinetic profiling for evaluating operational suitability of milk clotting enzyme immobilized in composite polymer matrix

“…The decrease in pH was from 5.59 to 5.48 during ripening of cheese for 90 days [43]. On the contrary, the increase in pH during ripening has also been reported by many other workers [44,46].…”

“…The basic idea behind enzyme immobilization is either to covalently attach or to entrap the protein in gel lattice which prevents it from leaching while allowing substrates, products and cofactors to permeate through [5]. The desirable characteristics of solid supports used for immobilization inclu de large surface area, low cost, reusability and good chemical, mechanical and thermal stability.…”

Analytical Expressions of Concentrations of Substrate and Hydroquinone in an Amperometric Glucose Biosensor

“…The current curves were computed for various values of , , and . The curves are plotted using (12) and (13).…”

“…Since the second half of the last century, numerous efforts have been devoted to the development of insoluble immobilized enzymes for a variety of applications [1]. These applications can clearly benefit from use of the immobilized enzymes rather than the soluble counterparts, for instance as reusable heterogeneous biocatalysts, with the aim of reducing production costs by efficient recycling and control of the process [2], as stable and reusable devices for analytical and medical applications [3][4][5][6][7][8][9], as selective adsorbents for purification of proteins and enzymes [10], as fundamental tools for solid-phase protein chemistry [11,12], and as effective microdevices for controlled release of protein drugs [13].…”

Development characterization and use of a high‐performance enzymatic time‐temperature integrator for the control of sterilization process' impacts

“…In our case, immobilization did not induce multiphase inactivation behavior. With regard to multiphasic inactivation kinetics of enzymes, few hypothesis have been described and discussed by several authors (Klibanov, 1979;Martinek and Mozhaev, 1985). The first one assumes that multiphasic inactivation curves result from a continuous spectrum of enzyme molecules with different free inactivation enthalpies (Kawamura et al, 1981).…”