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AbstractAbstract
[en] The aim of this work was to study the thermal stability of endo-polygalacturonase from B. Fulva. The influence of polyols, amino acid and EDTA on the enhancement of the enzyme thermal stability was investigated. The addition of (40%) of raffinose, dulcitol and inositol resulted an increase in the enzyme activity. The activity of the enzyme was reduced in the presence of (40%) of glucose, fructose, lactose, maltose and the mixture of glucose and fructose. 7 tabs.; 33 figs.; 52 refs
Primary Subject
Source
1990; 146 p; Available from Iraqi Atomic Energy Commission, Baghdad-Tuwaith, P.O. Box 765 Iraq; Thesis (M.Sc.).
Record Type
Miscellaneous
Literature Type
Thesis/Dissertation
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