Characteristics of pectinase treated with ultrasound both during and after the immobilization process

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• 作者：Xiaobin Ma^a ; Danli Wang^a ; Michelle Yin^b ; Juliet Lucente^b ; Wenjun Wang^a ; Tian Ding^a ; ^d ; Xingqian Ye^a ; ^c ; ^d ; Donghong Liu^a ; ^c ; ^d ; ^{dhliu@zju.edu.cn}
• 关键词：Immobilization yield ; Catalytic activity ; Structure ; Enzymatic kinetics ; Stability
• 刊名：Ultrasonics Sonochemistry
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：36
• 期：Complete
• 页码：1-10
• 全文大小：2589 K
• 卷排序：36

文摘

Mild ultrasound enhanced the immobilization yield of immobilized pectinase. Mild ultrasound improved the catalytic activity of immobilized pectinase. Ultrasound increased surface area and loosened structure of immobilized pectinase. The Vmax increased but the Km decreased after ultrasound treatment. Immobilization did not change the optimum temperature and pH for pectinase.