Glucose, the Key Substrate in the Microbiological Changes Occurring in Meat and Certain Meat Products

Abstract

Hybrid enzymes which have two different enzyme activities linked together covalently may be useful reagents for various applications, such as the determination of complex biological structures. The present paper describes the preparation and purification of two such enzyme‐enzyme conjugates, namely, trypsin‐chymotrypsin and trypsin‐alkaline phosphatase. Whereas the former has been prepared by using the well‐known bifunctional reagent glutaraldehyde, the latter exploited the Schiff base formation between the oxidized carbohydrate moiety of alkaline phosphatase and the free amino groups of trypsin.