文摘
Evaluation of the stability of conjugated protease with several polysaccharides. Enhanced thermal and pH stability of protease on conjugation with pectin. Conjugate showed lower inactivation rate constant with increased half life. Conjugate protease showed lower values of ΔH*, ΔG*, ΔS*, ΔG*E−S, and ΔG*T−S. Conjugation showed significant impact on improvement of kcat, kcat/Km values.