Abstract
Whole cells ofBrevibacterium flavum having fumarase activity were immobilized using K-carrageenan. The stabilities of fumarase activity in the immobilized cells against external factors, including heat, pH, organic solvents, and protein denaturing reagents, were compared with those of free cells and native enzyme. The stabilities of fumarase activity in immobillized cells against external factors were highest, and those of native enzyme were lowest. In the “gel-state,” K-carrageenan-immobilized cells showed a much higher stabilization effect for external factors than “sol-state” immobilized cells.
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Takata, I., Tosa, T. & Chibata, I. Stabilization of fumarase activity ofBrevibacterium flavum cells by immobilization with k-carrageenan. Appl Biochem Biotechnol 8, 31–38 (1983). https://doi.org/10.1007/BF02798346
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DOI: https://doi.org/10.1007/BF02798346