Beta-galactosidase in immobilized cells of gherkin Cucumis sativus L.

• Autorzy: Stano J. , Nemec P. , Bezakova L. , Kakoniova D. , Kovacs P. , Neubert K. , Liskova D. , Andriamainty F. , Micieta K.
• Języki publikacji: EN

Abstrakty

EN

Cell suspensions of gherkin (Cucumis sativus L.) were permeabilized by Tween-80, and immobilized by glutaraldehyde. β-Galactosidase showed pH optimum at 4.9 and temperature optimum at 58 °C. The enzyme catalysed hydrolysis was linear for 3 h with 60-68% conversion of the substrate. The cells characterized by high β-galactosidase activity and stability on long-term storage showed valuable technological properties.

Słowa kluczowe

EN

tissue culture; cell suspension; cell immobilization; cell permeability; enzyme; immobilization; plant cell; calcium pectate gel; beta-galactosidase; glutaraldehyde; Cucumis sativus; calcium alginate gel; gherkin

• Wydawca: -
• Czasopismo: Acta Biochimica Polonica
• Rocznik: 1998
• Tom: 45
• Numer: 2
• Opis fizyczny: p.621-626,fig.

Twórcy

autor

Stano J.

• Comenius University, Bratislava, Slovak Republic

autor

Nemec P.

autor

Bezakova L.

autor

Kakoniova D.

autor

Kovacs P.

autor

Neubert K.

autor

Liskova D.

autor

Andriamainty F.

autor

Micieta K.

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