Effect of sorbitol and glycerol on the stability of trypsin and difference between their stabilization effects in the various solvents-Reference-Cited by-同舟云学术

Effect of sorbitol and glycerol on the stability of trypsin and difference between their stabilization effects in the various solvents

Published:2015-06-04 Issue:2 Volume:63 Page:206-213
ISSN:0885-4513
Container-title:Biotechnology and Applied Biochemistry
language:en
Short-container-title:Biotechnology and Applied Biochemistry

Author:

Pazhang Mohammad¹,Mehrnejad Faramarz²,Pazhang Yaghub³,Falahati Hanieh⁴,Chaparzadeh Nader¹

Affiliation:

1. Department of Cellular and Molecular Biology; Faculty of Sciences, Azarbaijan Shahid Madani University; Tabriz Iran

2. Department of Life Science Engineering; Faculty of New Sciences & Technologies, University of Tehran; Tehran Iran

3. Department of Biology; Faculty of Science, Urmia University; Urmia Iran

4. Department of Quantitative and Computational Biology; Princeton University; Princeton NJ USA

Funder

Azarbaijan Shahid Madani University

Publisher

Wiley

Subject

Process Chemistry and Technology,Drug Discovery,Applied Microbiology and Biotechnology,Biomedical Engineering,Molecular Medicine,General Medicine,Bioengineering,Biotechnology

Reference52 articles.

1. Why are proteins marginally stable?

2. Understanding and increasing protein stability

3. Stability and stabilization of globular proteins in solution

4. Enhanced activity and stability in the presence of organic solvents by increased active site polarity and stabilization of a surface loop in a metalloprotease

5. Chemical modification of bacterial α-amylases: changes in tertiary structures and the effect of additional calcium

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