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Influence of Ion Strength and pH on Thermal Stability of Yeast Formate Dehydrogenase

The kinetics of the thermal inactivation of recombinant wild–type formate dehydrogenase from Candida boidinii yeast was studied in the temperature range of 53–61(o)C and pH 6.0, 7.0, and 8.0. It was shown that the loss of the enzyme’s activity proceeds via a monomolecular mechanism. Activation param...

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Detalles Bibliográficos
Autores principales:	Tishkov, V.I., Uglanova, S.V., Fedorchuk, V.V., Savin, S.S.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	A.I. Gordeyev 2010
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3347553/ https://www.ncbi.nlm.nih.gov/pubmed/22649645

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