Assessment of different treatments for the concentration of three tomato fruit glycosidases from crude extracts View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1998-09

AUTHORS

Gabriel O. Sozzi, Silvia A. Camperi, Adela A. Fraschina, Osvaldo Cascone

ABSTRACT

Ultrafiltration, (NH4)2SO4 addition to 80% saturation and lyophilization after desalting, were assessed as different methods for the concentration of tomato fruit α- and β-galactosidases and α-L-arabinofuranosidase. Lyophilization was the most effective giving 95%, 82% and 75% recovery of enzyme activities, respectively. These enzymes are stable when preserved after lyophilization or in concentrated crude extracts at −20 or −50°C even after extended storage, either in the presence or absence of trehalose. © Rapid Science Ltd. 1998 More... »

PAGES

645-647

Journal

TITLE

Biotechnology Letters

ISSUE

9

VOLUME

12

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1023/a:1008844416312

DOI

http://dx.doi.org/10.1023/a:1008844416312

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1043352836


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